Spaghettoni in butter and fresh yeast

PT15M

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Ingredients

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Spaghettoni in butter and fresh yeast

  • fresh brewer's yeast
  • 320g of spaghettoni pasta, preferably artisinal
  • 130g of butter, Riccardo uses Beppino Occelli
  • salt
  • pepper
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
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