Cacio e pepe's lazy cousin. Butter, parmesan, pepper, done in 10 minutes.
At a Glance
Ingredients
- spaghetti or linguine 100g
- salted butter 3 tbsp
- parmesan, finely grated 40g
- coarsely ground black pepper 1 tsp
- pasta cooking water splash
Method
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Cook pasta
Boil the 100g of spaghetti in heavily salted water until al dente. Before draining, scoop out a large mug of the starchy pasta water and set it aside.
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Butter and toss
Return the drained pasta to the pot off the heat. Add the 3 tablespoons of salted butter and a splash of the reserved pasta water. Toss vigorously with tongs until the butter emulsifies with the starch and coats every strand. Add the 40g of finely grated parmesan and more pasta water, tossing again until you have a silky sauce.
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Season
Finish with 1 teaspoon of coarsely ground black pepper and top with extra parmesan.
Slop Notes
The pasta water is the secret. The starch helps the butter create a silky sauce that clings to the noodles.