Literally translated as "cheese and pepper," this simple, classic Roman pasta dish is rich with the fragrant, spiciness of McCormick® Culinary Coarse Grind Black Pepper.
Ingredients
- 1 3/4 quarts water
- 1/4 teaspoon kosher salt
- 8 ounces spaghetti uncooked
- 8 teaspoons unsalted butter, room temperature
- 4 teaspoons olive oil
- 2 teaspoons Black Pepper, Coarse Grind
- 3/4 cups reserved pasta water
- 1 1/2 cups Parmesan cheese fine grate
Nutrition Information
(per serving)
Literally translated as "cheese and pepper," this simple, classic Roman pasta dish is rich with the fragrant, spiciness of McCormick® Culinary Coarse Grind Black Pepper.
Instructions
Prep
- In a heavy bottom pot, bring salted water to a boil. Add spaghetti and stir with tongs to keep noodles from sticking together. Cook for about 8 minutes to al dente.
- Drain and reserve 3/4 cup pasta cooking water. Briefly rinse noodles and toss with a small amount of olive oil. Portion into 4 equal 4-ounce portions and hold refrigerated for service.
Service
- For each serving, heat a sauté pan over medium heat and add 1 teaspoon olive oil and 1 teaspoon butter. Once the mixture begins to bubble, add 1/2 teaspoon pepper and stir well for about 30 seconds to a minute until it becomes fragrant.
- Add 2-3 tablespoons pasta water and stir for a moment until it boils. Add 4-ounce portion of spaghetti, 1 teaspoon butter, and 6 tablespoons of Parmesan. Toss well to coat and incorporate cheese.
- Plate as desired and top with additional fresh cracked pepper and cheese.
