Spaghetti noodles are a big no-no in our household, but when I stumbled across this recipe I knew I had to bend the rules. At least just this once.
The simplicity of these ingredients is initially what intrigued me. Pasta, cheese and pepper. I mean…What? How? Really? That’s all there is to it?!
I wasn’t sure what to expect with this. I pondered the questions “Is this a meal? Should it be a side dish? Do I need to make a salad?”. Since I was pressed for time that day I decided at the very last minute that it would be a meal and I even began to prepare myself for all of the typical complaints “Where’s the meat!? You know I don’t like Spaghetti!!! No bread??” <insert eye roll>
I taste tested per usual before plating, and let me tell you…I personally couldn’t wait to dive in! With only a slight hesitation I watched as the boys took their first bites. I was thrilled when Dominic, said “It’s really good, mom!”. And coming from the pickiest of eaters…that was music to my ears!
I can totally see this becoming a new comfort food for us. Or even a go-to as a side dish for a summertime BBQ. Its rich, its creamy, its even a little peppery too! It is simply delicious! 🙂
1 TBSP fresh ground pepper
4 TBSP extra-virgin olive oil (good quality is important)
2 TBSP kosher salt
1 lb. spaghetti
3/4 C grated Pecorino Romano
3/4 C grated Parmigiano-Reggiano
- In a large pot, bring enough water for the spaghetti to cook in to a roaring boil. Add the salt.
- Cook the spaghetti for two minutes less than the package indicates.
- Meanwhile, over a low heat, warm the pepper and olive oil in another pot.
- Once the pepper and olive oil are hot, turn the heat off. Add 1/2 C of the hot spaghetti water into the pot.
- When the spaghetti is ready, use tongs and transfer the pasta to the pot with the olive oil and pepper. Reserve the cooking water.
- Turn the heat back on low under the pot that now holds the olive oil, pepper and spaghetti.
- Turn the spaghetti continuously until most of the water has absorbed.
- Then transfer it to a large bowl.
- Add the two cheeses a couple of handfuls at a time while still tossing. If the pasta starts to get dry, add 2 to 3 TBSP of the pasta water. Keep tossing and adding cheese and pasta water until all the cheese has been incorporated and the cheese has turned into a creamy sauce. Eat immediately. ENJOY!
kitchen tunes: 100 years/five for fighting
recipe from: Food52