When you have parmesan, you have everything.

“If anyone ever tells you you put too much Parmesan cheese on your pasta, stop talking to them. You don’t need that kind of negativity in your life.”

Yesterday the market in Greece was closed due to the celebration of the National Holiday of 25 March. On 25th of March we celebrate the Greek War of Independence, also known as the Greek Revolution, which was a successful war of independence waged by the Greek revolutionaries between 1821 and 1832 against the Ottoman Empire.

Moreover, the Greek Orthodox Church celebrates the Annunciation by archangel Gabriel to the Virgin Mary that she should become the mother of Jesus Christ the Son of God. The 25th March is exactly nine months before Christmas.

The country marks the double holiday of 25th March with  a Military Parade.

I’ll also add the fact that me and my friends we also celebrated Georgia’s birthday. Happy birthday Georgia! Georgia is one of the most talented persons that I have met. She designes beautiful silk scarves!You can check her work by clicking here. Actually she has birthday on 27th of Match but we seized the opportunity due to the national holiday in order to organize a surprise party for her, actually her boyfriend organized it. I was just there eating fried cod. It’s a custom, don’t blame me. On 25th of March we eat crispy, fried Cod fish with garlic sauce (Bakaliaros skordalia)! This has to do with the Lent before Eastern, where no animals or animal products should be eaten. However the Orthodox Church allowed an exception for the celebration of the Annunciation and that it the Cod fish.

Hold on a second..what was this post about?Oh, parmesan and the fact that I didn’t go to the supermarket in order to buy some food for the weekend. And here comes Sunday with an empty fridge. A must have ingredient in my fridge is parmesan. Thank God I had plenty. So, here it comes one of the most super easy and delicious pasta recipes.

You will need:

  • 500 gr. linguine
  • 250 g. butter
  • 350 g. finely grated parmesan
  • freshly ground pepper
  • a pinch of grated nutmeg
  • 2 tablespoons salt

Bring a large pot of lightly salted water to a boil. Add linguine to cook until al dente. While cooking linguine set aside one cup of pasta cooking water. Right before you drain linguine in a large saucepan, add butter and then pasta cooking water.

Drain linguine and then add them to the mixture. I suggest to combine them on the pot  in which you cooked pasta, since it will be still hot and this will help the butter to melt. Stir in grated parmesan, if needed turn over to medium heat until melted; this will thicken the sauce. Add a loooot of  freshly ground pepper and a pinch of grated nutmeg. Eat serve immediately. 


P.S. Once I have started blogging I realized how many times I eat pasta.  Quite a lot. I’ll try to reduce the frequency.


  1. I love it and would love to get to know you more as well 😍😊

  2. KR says:

    Right. I will vote for you 🙂

  3. beautiful pic and interesting recipe!

  4. Parm and pasta – a great fall-back recipe. The higher quality of Parmesan, of course the better. <3

  5. Ellen Hawley says:

    I’ve tried this twice–not your recipe but variations on it–and so far have failed to get it right. Once, the cheese melted but turned into hard little cheese balls. The butter and water were too hot, I think. The next time I was so careful that the cheese didn’t melt at all. I’ll see if I can make your recipe work.

    • Teti says:

      Hi Ellen, thanks a lot for taking time over to my blog!Hm, what kind of cheese did you use?I always use Parmigiano Reggiano and grate it on the rasp-y side of a cheese grater in order to shred cheese as much as possible, this way it will melt easier!
      I hope to enjoy my recipe and share your feedback! 🙂

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