Bring a large stockpot of lightly salted water to a boil. Add pasta. Cook 10 to 12 minutes or until pasta is al dente. Drain pasta; reserving pasta water. Set cooked pasta aside; keep warm.
Technically, we could call this "Parmigiano Reggiano e Pepe" but this simplistic Italian dish translates to “cheese and pepper." See? Italian food doesn't have to be complicated.
Servings and Ingredients
|½ (16-oz.) pkg. Gustare Vita organic spaghetti pasta|
|¼ c. Hy-Vee unsalted butter|
|1 ½ tsp. Hy-Vee freshly cracked black peppercorns|
|1 c. Parmigiano Reggiano cheese, freshly grated, about 2-oz.|
Things To Grab
- Large stockpot
Add butter to same stockpot over medium heat. Add freshly cracked black pepper and cook until fragrant, about 30 seconds to 1 minute.
Add 1/2 cup reserved pasta water to butter mixture. Stir in cooked pasta and Parmigiano Reggiano cheese. Remove stockpot from heat and allow cheese to melt and coat pasta. Add additional reserved pasta water to reach desired consistency. Serve immediately.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 50mg
- Sodium: 500mg
- Total Carbohydrates: 40g
- Protein: 19g
Hy-Vee Test Kitchen