Pasta in bianco

Ingredientes

• 2 lbs 36-month aged Parmigiano Reggiano DOP rind
• 8 cups water
• 12 oz. Fusilloni Rigati with egg white No. 19 by Pietro Massi (or an artisanal brand of dry fusilloni)

Preparación

1. 1

   Grate all of the Parmigiano Reggiano rinds (preferably with a food processor).

2. 2

   Bring 8 cups of water to boil and then set aside.

3. 3

   Add the grated Parmagiano Reggiano rinds and let infuse for an hour, letting it cool.

4. 4

   Filter the Parmigiano broth and refrigerate for at least 2 hours. Reserve the pieces of the rind, which will be used to make crispy bits.

5. 5

   After refrigerating the broth, remove the fatty layer on the surface, setting it aside in a small bowl.

6. 6

   Filter the broth into a pan using a cheesecloth-lined sieve.

7. 7

   Return the pan to the stovetop and bring the broth to a boil.

8. 8

   Add the pasta and cook over medium heat for 14 minutes or until al dente.

9. 9

   Drain the pasta and stir in the fatty layer that you set aside.

10. 10

    Garnish with the Parmigiano bits from the bottom of the pan.