Description
A quick, creamy, pepper-forward Italian pasta made with spaghetti, butter, black pepper, and Parmesan, creating a silky sauce using starchy pasta water.
Ingredients
3/4 tsp salt
1/2 lb dry spaghetti
4 Tbsp salted butter, divided
1 tsp coarsely ground black pepper, plus more for garnish
1 cup Parmesan cheese, grated, plus more for garnish
Instructions
- Bring 6 cups of water and salt to a boil in a large skillet. Add spaghetti and cook 2 minutes less than package directions.
- Reserve 1 cup of pasta water, then drain the spaghetti and set it near the stove.
- In the same skillet, melt 2 Tbsp butter over medium heat with the black pepper until fragrant.
- Add 1/2 cup reserved pasta water and stir until a glossy sauce forms.
- Reduce heat to low and return spaghetti to the pan.
- Add grated Parmesan and remaining 2 Tbsp butter. Toss quickly with tongs until a creamy sauce coats the pasta.
- Serve immediately with extra Parmesan and pepper.
Notes
Use freshly grated Parmesan for the smoothest sauce.
Mix Pecorino Romano with Parmesan for a sharper flavor.
Add more pasta water for a silkier sauce.
Use bucatini or tonnarelli for a heartier bite.
Add red pepper flakes for a bit of heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 55mg
