Prep Time: 25 Minutes
Servings: 4


  • 1 lb spaghetti
  • 2 tablespoons Minerva Dairy unsalted butter
  • 1/2 lb grated Pecorino Romano cheese
  • 1/2 cup pasta water
  • 1-2 teaspoons freshly ground black pepper
  • Chopped parsley and extra cheese, for serving


  1. Cook the spaghetti until al dente.  (Follow the instructions on the pasta box, taking 1-2 minutes off cook time.)  When finished, save some of the pasta water with a heat-safe measuring cup.  Drain the pasta.
  2. Melt the butter in a large pan over medium heat.  Add the pepper to the butter.  (I added 1 teaspoon at first, then added a little more.)  Pour in the pasta water, and bring the mixture to a boil.
  3. Add the pasta to the skillet, and toss it into the buttery mixture with tongs.  Add 3/4 of the pecorino cheese, and continue heating and mixing until the cheese has melted.
  4. Serve warm, and garnish with extra cheese, pepper and parsley.

The Speckled Palate

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