• 1 lb thin spaghetti – or your favorite pasta
  • lots of salt
  • 6 Tbsp butter
  • 2 tsp freshly ground black pepper + more for topping
  • 2 C fresh, high quality parmesan cheese – finely grated – divided


  1. In a large stockpot, boil water that tastes of the sea (heavily salted)
  2. Add the pasta and cook al dente according to package directions
  3. While the pasta cooks, in a very large skillet over medium-low heat, melt the butter and pepper 
  4. Let the pepper infuse for 1 minute and then turn off the heat
  5. When the pasta is al dente, before draining, remove 1/2 C pasta water and add water to the peppered butter
  6. Over low heat, simmer for 2 minutes 
  7. Drain the pasta and add to the skillet, along with 3/4 C parmesan
  8. Toss the pasta in the sauce with tongs until the cheese has melted and created a creamy sauce that coats the pasta
  9. If the sauce is still wet, continue to simmer until the water has reduced and clings to the pasta
  10. Divide in four pasta bowls
  11. Top with the remaining parmesan and more freshly ground black pepper


  1. Great served with my Italian Garlic Cheese Rolls – click here for the recipe:  Italian Garlic Cheese Rolls