Spaghetti with butter sauce
A butter sauce that never splits, not even when you reheat it.
Ingredients
Method
- 1
Bring the pasta water to the boil. No need to salt it.
- 2
In a small pan, whisk together the water, re.garum Milk, cornstarch and baking soda.
- 3
Heat over a medium flame, stirring, until it turns creamy.
3 min - 4
Take off the heat, add the cold butter and blend with a hand blender.
- 5
Cook the spaghetti until al dente.
9 min - 6
Drain them straight into the sauce, toss well and serve at once.
Our tip
If the sauce splits, add a spoonful of water and stir: it comes back smooth. Also great with tortellini, gnocchi and sautéed vegetables.
re.garum Milk gives a cheesy flavour and replaces the salt.
Chef version
Stabilised base in a Thermomix at 80 °C: 230 g water, 200 g re.garum Milk, 25 g starch, 0.4 g xanthan gum, 1.5–2 g baking soda, then 500 g cubed butter. Holds in a bain-marie through the whole service.
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How many people are you cooking for?
I’ll recalculate every quantity, re.garum included.
