Video Recipe: https://youtu.be/qw7vU1hPiLk
Our take on a super easy recipe for something to make after work in less than half an hour. Only requires a few simple ingredients and has a rich mac and cheese texture without using any cream. This is achieved only with the cheese, oil, and starchy pasta water.
The only way to mess this up is to not use good quality cheese and pepper. I prefer using Parmesan Reggiano although Pecorino Romano is more traditional. I find the Parmesan to be a bit sharper, which I like.
Ingredients (Serves Two)
- Parmesan (or Romano): 2 Ounces very finely grated (microplane is good for this)
- Spaghetti: 8 Ounces (half a standard box)
- Black Pepper: use coarsest setting on your grinder. I like it to be super peppery so I use about 1 tablespoon. You can use half of this if you don’t want as strong a peppery spice to it
- Olive Oil (or butter): 2-4 tablespoons. I usually put enough to have a thin layer on the pan for when I toast the pepper.
Instructions:
- Step 1: Boil spaghetti in a pot of water. The less water you use, the starchier it will get making a creamier sauce at the end.
- Step 2: Put olive oil and pepper into a skillet and turn the heat to medium/low
- Step 3: Once the pepper bubbles/sizzles for a bit, add a ladle or two of the pasta water and turn of the heat.
- Step 4: When the pasta is just under Al Dente, remove with tongs directly into the pepper and oil mixture. Add in the cheese and mix vigorously until combined. You can add a bit more pasta water until you get the creamy consistency you're looking for.
- Step 5: Plate with more pepper and cheese, then enjoy!!
bon appetit
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