Toasted Bread Crumb and Butter Sauce

• 2 tablespoons dry bread crumbs
• 8 tablespoons (1 stick) butter
• Freshly ground black pepper
• Hot water from the pasta-cooking pot
• 1 cup freshly grated Parmigiano-Reggiano or Grana Padano

1. Toast the bread crumbs in a small skillet (see page 93), tossing and stirring them, until they start to color.
2. When they are almost completely browned, drop in 2 tablespoons of butter.
3. Take the pan off the heat, and swirl it to melt the butter and stop the crumbs from darkening further.
4. Melt the remaining butter in a big skillet over medium heat; grind pepper in generously.
5. Ladle in 1 cup hot pasta water and cook actively for a couple of minutes, reducing the sauce slightly.
6. Keep at low simmer until the pasta is ready.
7. Toss cooked pasta and sauce together in the skillet.
8. Off the heat, toss in the cheese and sprinkle the toasted bread crumbs on top of the pasta, just before serving.
9. Follow the recipe for Toasted Bread Crumb and Butter Sauce above, but substitute 2 tablespoons poppy seeds for the crumbs.
10. Toast them in the dry pan until they are fragrant, reserve some for topping if you like, then add the butter and swirl them together.
11. Toss cooked pasta and sauce together in the skillet.
12. Off the heat, toss in grated cheese and sprinkle the reserved toasted poppy seeds on top, just before serving.
13. This sauce is especially good with Ricotta Ravioli.
14. Egg pastatagliatelle
15. Cornmeal pasta
16. Ricotta Ravioli (page 181)
17. Potato, Leek, and Bacon Ravioli (page 186)
18. A simple pasta such as rigatoni or linguine

bread crumbs, butter, freshly ground black pepper, water

Taken from www.epicurious.com/recipes/food/views/toasted-bread-crumb-and-butter-sauce-384436 (may not work)