Spaghettoni in butter and fresh yeast

PT15M

PT5H

Share recipe

Ingredients

Metric

Imperial

Spaghettoni in butter and fresh yeast

1
Crumble the yeast onto a baking tray and dry out in the oven or a dehydrator at 70°C for around 5 hours
  • fresh brewer's yeast
2
Cook the spaghettoni in salted boiling water until al dente, for about 8–12 minutes
3
In a separate pan, soften the butter. Add the cooked spaghettoni and season with salt and pepper
  • pepper
  • 130g of butter, Riccardo uses Beppino Occelli
4
Neatly plate the pasta and sprinkle with the dried yeast to finish
image
Share recipe