Spaghettoni in butter and fresh yeast
This creative spaghettoni recipe (a thicker form of spaghetti) is served swaddled in butter and sprinkled with dehydrated brewer's yeast for a tangy, umami finish. Using good quality ingredients is imperative in this dish due to its minimalism, so source the best butter, spaghettoni and yeast that you can. The dish may seem simple, but legendary chef Alain Ducasse once described it as the best dish he'd ever had – high praise indeed.
Ingredients
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
Equipment
- Dehydrator
Method
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
- salt
- 320g of spaghettoni pasta , preferably artisinal
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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Spaghettoni in butter and fresh yeast
