Description
Fast, easy, and affordable pasta dish. Pair with crisp Pinot Grigio for extra elegance.
Ingredients
Units
Scale
- Salt
- 4 tbsp unsalted butter
- 1 tsp freshly ground black pepper
- 1/2 lb spaghetti or other long pasta
- 1 cup (237 ml) finely grated Pecorino Romano cheese
Instructions
- Bring a medium pot of water to a boil. Add enough water to cover the spaghetti. Season with salt. Add spaghetti and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- Melt 2 tablespoons of butter in a medium skillet. Add the pepper and cook for 1 minute, until fragrant and toasted.
- Add 1/4 cup of pasta water to the pan and bring to a boil. Add the pasta and turn off the heat.
- Add half of the cheese, tossing and swirling the pasta. Add the remaining cheese and butter. Continue tossing until a thick, velvety sauce forms. Add more pasta water, a little at a time, to thin the sauce as needed. Season to taste.
- Transfer to bowls and serve immediately with additional pepper and cheese.
Notes
- Use a high-quality Pecorino Romano cheese for the best flavor.
- If the sauce is too thick, add pasta water, one tablespoon at a time, until desired consistency is reached.
- For a richer flavor, add a tablespoon of white wine to the pan with the pepper and butter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 2
- Protein: 15
- Cholesterol: 20