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YIELD: 4 servings
TOTAL TIME: 20 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Easy
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Salt | for pasta water | – |
| Spaghetti pasta (or from Pantry Essentials) | 340 g / 12 oz | – |
| Pasta water, reserved | 350 g | 350 mL / 1½ cups |
| Butter | 60 g | 4 tbsp |
| Black pepper, freshly ground | 8 g | 2 tsp |
| Butter | 30 g | 2 tbsp |
| Grana Padano cheese, grated | 150 g / 5 oz | 1½ cups |
| Pecorino cheese, grated | 65 g / 2½ oz | ⅔ cup |
| Grana Padano cheese, grated | for garnish | – |
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]1 Bring a large pot of salted water to a boil. Add spaghetti and cook until a few minutes before al dente. Drain, reserving 1½ cups pasta water.
2 In a large skillet, melt butter over medium heat. Add black pepper and cook, swirling pan, until toasted, about 1 minute.
3 Add 1 cup reserved pasta water to skillet and bring to a simmer. Add spaghetti and butter.
4 Reduce heat to low and add Grana Padano cheese, tossing until melted.
5 Remove pan from heat. Add Pecorino, stirring until cheese melts and sauce coats the spaghetti. The pasta should be al dente.
6 Serve pasta with additional Grana Padano cheese. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- Add more pasta water if sauce seems dry
- You can use only Grana Padano cheese if you wish
- You can substitute Parmesan cheese for Grana Padano
- Use any long pasta noodle you wish
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