Parmesan Pepper Pasta

5 from 1 vote

Parmesan cheese, black pepper, butter, and olive oil combine to make this version of the classic simple and sublime Parmesan pasta. Its ease to prepare is matched only by its perfection.

Servings: -8 servings

Author: Mary Younkin

Ingredients

2 tablespoons kosher salt (for the pasta water)
16 ounces bucatini or thick spaghetti pasta
2 tablespoons olive oil
4 tablespoons butter
1 tablespoon freshly cracked pepper
2 cups freshly grated Parmesan cheese about 6 ounces, divided

Instructions

Bring a pot of water to a boil and stir in the salt. Add the pasta and cook until al dente, about 9-10 minutes. The pasta should be tender and just a little bit firm.
While the pasta is cooking, warm the oil and melt the butter in a large enamel or nonstick skillet over medium-heat. Add the pepper and let it cook until fragrant, about 20-30 seconds. Remove from the heat.
When the pasta is al dente, use tongs or a pasta server to transfer the pasta durectly to the pan with the butter and pepper. Add about half a cup of the pasta water to the pan and quickly toss the pasta to mix it with the butter and pepper.
Add about half the cheese and toss again to coat. Add a bit more cheese, along with a splash or two of additional water, as needed only if the pasta appears dry.
Serve immediately with an additional sprinkling of cheese and a bit more pepper, if desired.

Notes

I first published this recipe in 2011 with directions adapted from a no longer active website. I've tweaked the recipe in the years since, using cooking tips from Gimme Some Oven. (Thanks, Ali!) We think it's perfect now.

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