Ingredients
Scale
- 6 ounces uncooked spaghetti
- 3 tablespoons unsalted butter, cut into chunks
- 3/4 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
Instructions
- In a stainless steel pan, add a few inches of water - not too much. You want it to just be able to cover the amount of spaghetti you are boiling. Salt the water generously.
- Bring water to a boil and add spaghetti. Boil for 10-11 minutes.
- Meanwhile, in a large skillet, melt butter over medium-low heat. When the pasta is done boiling, add 3/4 cup of the starchy pasta water to the melted butter and stir well.
- Use tongs or a pasta spoon to transfer cooked pasta to the melted butter mixture. Stir well, so that the spaghetti is coated with the mixture.
- Reduce heat to low and add cheese to pasta mixture. Swirl vigorously so that the cheese slowly melts - keep the heat low - and the sauce becomes creamy. Serve immediately.
Notes
Clumping can be an issue with this recipe. To prevent this, you need to use super starchy pasta water, so be careful not to add too much water to the pot where you boil the spaghetti. Also, when you add cheese to the skillet, keep the heat low.
Helpful Equipment: Stainless steel pasta spoon, large granite skillet, 2-quart saucepan
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: N/A
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 420
- Sugar: 0.75g
- Sodium: 912mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg
