Ingredients
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1 pound thick spaghetti, known as spaghettoni
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2 tablespoons butter
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1-2 tablespoons olive oil
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1 1/2 cups grated Pecorino Romanon cheese, plus a sprinkle for the finish
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2 tablespoons ground pepper, more to taste and finish
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salt for cooking water
Directions
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1
Done
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Bring a large pot of water to a boil - 4 quarts (about 2 litres). |
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2
Done
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Add a generous bit of salt - or a general rule is 1 heaping tablespoon for each pound of pasta. The water should be "slightly less salty than the sea." |
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3
Done
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Add pasta to the water, stir and cook until al dente, about 7 minutes - but check after 6 minutes. |
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4
Done
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A few minutes before the pasta is finished cooking, remove a mugful or cup of the pasta water. You can use this to loosen or bind the ingredients together when tossing at the end. |
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5
Done
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While pasta is boiling, add butter and 1 tablespoon olive oil to a large saucepan. The saucepan or sauté pan should be large enough to hold all the pasta. If you do not have one large, use two small. |
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6
Done
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Melt butter over gentle heat. Add the black fresh ground pepper. |
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7
Done
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When pasta is done drain in colander. |
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8
Done
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Add pasta to the butter, olive oil, pepper saucepan. Toss together until very well coated. If you need to coat more, add a tablespoon or two of the pasta water. |
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9
Done
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Remove pan from heat, sprinkle in the pecorino cheese. Toss well again, taste, adjust any ingredients to your preference. |
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10
Done
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Serve in a large warmed (you can just add a bit of hot water to bowl) serving bowl, or on individual plates. Sprinkle a bit more cheese and a grind of pepper before serving. |
