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Because the elements of the dish are so few, quality ingredients are able to really shine. If you're buying specifically for this dish, shell out a few more bucks for hearty Italian made pasta and whole hunks of good cheese like Parmigiano-Reggiano and Pecorino.
8 oz. of pasta like spaghetti or bucatini
3 tb. butter
2 tsp. cracked black pepper
3/4 cup finely grated parmesan cheese
The key to this dish is mastering the art of al dente pasta. You want the noodles to have a firm bite, so you'll take them out of the water a little early and let them finish cooking in the skillet with the sauce.
Boil a pot of water and season with salt. Add pasta and cook, removing it two minutes before the package says it will be done. Reserve a cup of the water and drain.
While the pasta is cooking, melt 2 tb. of butter in a large pan over medium heat. Add your pepper and stir for a minute or two and then add half your reserved cooking water and let it simmer a minute, then add the pasta.
Stir in the remaining butter, reduce your heat and then little by little add the cheese while tossing the pasta. It will melt into a sauce that should coat each strand, so feel free to add some of your reserved water or olive oil if the pasta seems dry. Top with a little more cheese and serve.
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1st Keep
 ijeynes
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