David Rocco’s Pasta Al Burro Di Giovanni

David Rocco’s Pasta Al Burro Di Giovanni

With the daily pressures of work, home, school, and activities, putting a delicious and easy meal on the table can seem like a daunting task.

As a father of three, celebrity chef and cookbook author David Rocco has mastered the family-friendly meal. When time is of the essence, he relies on tried-and-true pasta dishes that can be whipped up in less time than it takes to order a pizza.

Try this quick staple recipe alongside a simple salad for a complete meal.

David Rocco’s Pasta Al Burro Di Giovanni

Serves 4


• 2 cups of your favourite Barilla pasta (David’s is Penne)

• 2 tbsp unsalted butter

• 1 cup freshly grated Parmigiano-Reggiano cheese

• Salt to taste


1. Cook pasta according to package instructions and reserve a bit of the pasta water. Add butter, cheese, and salt to taste, using pasta water as needed; stir.

Chef’s tip: Want something richer? Use gorgonzola and pecorino cheese for a grown-up version. Add along with the butter so they melt and form a rich sauce.

Share your take on this recipe using #ShareTheTable. For more crunch time recipes, visit www.barilla.ca.


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