This cheesy pasta is simple perfection.
Ingredients
- ▢12 ounces spaghetti or long pasta
- ▢4 ounces Pecorino Romano plus extra for garnish
- ▢1 ½ teaspoons black pepper finely ground
- ▢3 tablespoons butter
Instructions
- Bring a shallow pot of salted water to a boil. You want enough water to cook the pasta but you want the water to become very starchy so don’t overfill the pot. The water should just barely cover the pasta.
- Meanwhile, shred cheese with the fine side of a cheese grater. Add finely ground black pepper.
- Add pasta to boiling water and cook until al dente. Drain well, reserve 1 ½ cups of pasta water (do not rinse pasta). The pasta water should be a bit starchy and a little thick.
- Working quickly, place 3 tablespoons butter in a pan and melt over low heat. Whisk in 1/3 cup of pasta water until smooth. Remove from the heat.
- Add the hot pasta and toss with the butter in the pan. With the heat off add cheese a couple tablespoons at a time while tossing with tongs until melted.
- Continue adding cheese a little at a time tossing until melted and adding pasta water as needed to create a creamy sauce.
- Garnish with additional cheese and parsley if desired. Serve immediately.
Recipe Notes
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