1. Bring a pot of water to a boil. Season the water with salt.
2. Add spaghetti pasta and cook until al dente.
3. Drain, reserving 1 cup pasta cooking water. Add a drizzle of the EVOO to the pasta to prevent sticking.
4. Heat the oil in a large skillet over medium heat.
5. Add the pepper and cook, swirling pan, until toasted, about 1 minute.
6. Reduce the heat to low and add the cooked pasta to the pan along with ½ cup of the reserved pasta water. The pasta water will make the pasta creamy. Add a little more if the pasta looks dry.
7. Add the butter, and stir.
8. Turn the heat off and add the grated cheese, stirring and tossing with tongs until melted.
9. Again, if the pasta looks dry, add a tiny bit of pasta water at a time until desired creaminess is achieved.
10. Transfer pasta to warm bowls and serve with extra grated cheese.
Shop Ingredients
Directions
1. Bring a pot of water to a boil. Season the water with salt.
2. Add spaghetti pasta and cook until al dente.
3. Drain, reserving 1 cup pasta cooking water. Add a drizzle of the EVOO to the pasta to prevent sticking.
4. Heat the oil in a large skillet over medium heat.
5. Add the pepper and cook, swirling pan, until toasted, about 1 minute.
6. Reduce the heat to low and add the cooked pasta to the pan along with ½ cup of the reserved pasta water. The pasta water will make the pasta creamy. Add a little more if the pasta looks dry.
7. Add the butter, and stir.
8. Turn the heat off and add the grated cheese, stirring and tossing with tongs until melted.
9. Again, if the pasta looks dry, add a tiny bit of pasta water at a time until desired creaminess is achieved.
10. Transfer pasta to warm bowls and serve with extra grated cheese.