In a heavy bottom pot, bring salted water to a boil. Add spaghetti and stir with tongs to keep noodles from sticking together. Cook for about 8 minutes to al dente.
Drain and reserve 3/4 cup pasta cooking water. Briefly rinse noodles and toss with a small amount of olive oil. Portion into 4 equal 4-ounce portions and hold refrigerated for service.
For each serving, heat a sauté pan over medium heat and add 1 teaspoon olive oil and 1 teaspoon butter. Once the mixture begins to bubble, add 1/2 teaspoon pepper and stir well for about 30 seconds to a minute until it becomes fragrant.
Add 2-3 tablespoons pasta water and stir for a moment until it boils. Add 4-ounce portion of spaghetti, 1 teaspoon butter, and 6 tablespoons of Parmesan. Toss well to coat and incorporate cheese.
Plate as desired and top with additional fresh cracked pepper and cheese.
To add a little spice to this dish, garnish with just a pinch of McCormick® Culinary Red Crushed Pepper.
Use a microplane or fine blade disc to finely grate Parmesan cheese for easier incorporation into the pasta.
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