This restaurant is literally my Wi-Fi password
When I say NYC's Lartusi spaghetti is my all time favorite pasta dish, ever… I mean it. Not only is their tote bag Kingston's travel bag, but its also my home Wi-Fi password. To say I'm obsessed is an understatement. Although I will never be able to fully do this dish justice at home, this recipe posted on their Instagram stories is about as close as I can get.
The secret? Parmesan brodo. If you eat dairy and aren't currently buying parmesan chunks and grating it yourself, then you are missing an easy level up in your kitchen. I am usually a no dairy household but we make parmesan exceptions because I am marrying an Italian, and it has a low lactose content. I know it is time to make this dish when I've finally accumulated a few rinds in my fridge. This recipe enables you to reuse those parmesan rinds, giving them a second life, and giving you something to dream about.
Ingredients
4-6 parmesan rinds
6 cloves of garlic
2 tbsp of fresh chives
1/4 cup of parmesan
1 tsp chili flakes, to taste
1/3 cup of olive oil
3 tbsp vegan butter
1/2 pound of pasta
2 slices of bread
Preparation
1. Boil parmesan rinds in water and simmer for 45 minutes to an hour. Remove rinds and set aside.
2. Bring pot of water to a boil, season generously with salt, and cook pasta slightly under al dente.
3. Heat olive oil and 1/2 the butter in a pan over medium heat. Add garlic and cook until it begins to turn brown, then add the parmesan brodo and simmer until pasta is ready.
4. Add the pasta to the sauce along with the remaining butter, most of the chives, and grated parmesan.
5. Make toaster crotons. Toast a piece of bread, then season with olive oil, salt, and pepper. Chop, smash, roll, or pound until crumbs form.
6. Garnish with breadcrumbs, remaining parmesan and chives.