(from Smitten Kitchen)
Ready for more pasta? Naturalmente! I am truly surprised by how good this is. I mean, it's just cheese and pepper...and I'm not even that wild about black pepper. But it really was tasty! Give it a shot - it takes about 3 minutes longer than it takes to cook the pasta.
(The recipe below again serves four; I halved it and have more leftovers for lunch.)
1/4 cup olive oil
1 lb spaghetti
2 tbsp butter
1/2 cup finely grated Romano cheese
1 1/2 tsp finely ground black pepper
Cook spaghetti in well-salted water in a large, wide-bottomed pot. (You can use this pot for cooking the whole dish.) Drain spaghetti, reserving 1 1/2 cups of pasta water.
Dry out your pot, then heat the olive oil over high heat until almost smoking. Add drained spaghetti and 1 cup of reserved pasta water. This is going to sizzle and spit like what, so watch it.
Add butter, cheese and ground pepper and toss together, turning the heat down a smidge. Add more pasta water if needed.
Serve immediately, sprinkling with reserved cheese and an extra grind or two of black pepper.
I do this with basil, instead of pepper, it is one of my goto easy dinners. So tasty.
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