Pasta with Butter, Cheese, and Pepper
Another quick dinner recipe: Pasta with butter, cheese, and ground black pepper.
Cook pasta (thin or regular spaghetti is good) to desired doneness (I suggest al dente, or has some "bite" too it--not soggy, but not uncooked either). Drain.
Get some butter (perhaps a nice thick pat, about 1/2 - 1 tablespoon per serving), and toss with hot, cooked pasta.
Apply a generous shower of grated cheese, parmesean, generally. And give a couple good wrist-twists/snaps of ground black pepper, to taste. Mix, and enjoy.
Easier and less time consuming to make than pasta carbonera (although, that is already pretty easy to make).
Originally written on October 27, 2004
Cook pasta (thin or regular spaghetti is good) to desired doneness (I suggest al dente, or has some "bite" too it--not soggy, but not uncooked either). Drain.
Get some butter (perhaps a nice thick pat, about 1/2 - 1 tablespoon per serving), and toss with hot, cooked pasta.
Apply a generous shower of grated cheese, parmesean, generally. And give a couple good wrist-twists/snaps of ground black pepper, to taste. Mix, and enjoy.
Easier and less time consuming to make than pasta carbonera (although, that is already pretty easy to make).
Originally written on October 27, 2004
posted by a lau @ 20:11
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