Literally translated as "cheese and pepper," this simple, classic Roman pasta dish is rich with the fragrant, spiciness of McCormick® Culinary Coarse Grind Black Pepper.
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.
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.
CHEF’s TIP!
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.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!