it’s so easy to get caught up in life, being busy, trying to juggle too much & missing out on the little things.i find that often we do the same thing with food & that’s when it’s time to come back to something so simple, but so perfectly executed & humble that it forces you to take a deep breath, relax & take a time out.
this is one of those foods.
simply translated “spaghetti with cheese & pepper,” it’s that & nothing else. & it needs nothing else.
from smitten kitchen (serves 4)
1 lb dried spaghetti
1/4 cup olive oil
2 tablespoons butter
4 oz pecorino romano cheese, finely grated
1 1/2 teaspoons freshly ground black pepper
1. cook the dried spaghetti in well salted water until al dente. drain, but reserve 1 1/2 cups of the starchy cooking liquid.
2. dry the pot & heat olive oil over high, until almost smoking. add the drained pasta & 1 cup of the cooking liquid. it’s going to splatter, so if you’ve got a splatter screen, have it handy.
3. add the butter, 3 oz of the cheese, ground black pepper & toss together with tongs. season to taste with the remaining cheese, pepper & cooking liquid (if necessary). top with a little sprinkle of cheese, a quick grind of black pepper, serve immediately & indulge in it’s simplicity.