Ingredients
500 g thin spaghetti pasta
200 g Parmesan or Pecorino cheese (or a mix of both), finely grated
1 garlic clove, peeled and slightly crushed (this gets removed halfway through the cooking process, so it should stay whole)
3-4 tablespoons butter
1⁄2 tablespoon cracked black pepper - this is really important you need the full amount event a little more!
Preparation
Fill a large pot with water and bring it to a vigorous boil. Add a drizzle of olive oil and a good pinch of salt. Since the pasta is the star of this dish, cooking it perfectly is key.
Drop in your pasta and cook on high heat for 7–10 minutes, until just al dente tender but still with a little bite.
While the pasta is bubbling away, start your sauce. Place a medium frying pan over medium heat and melt the butter with the garlic until the butter foams gently.
Pour in about ¼ cup of the pasta water and increase the heat. Let it simmer until it thickens slightly into a glossy sauce. Remove and discard the garlic clove.
Stir through the cheese and freshly cracked pepper until smooth, then toss in the drained pasta to coat every strand.
Season with another twist of pepper and a touch of salt if needed. Serve straight away alongside a crisp, fresh radicchio salad.
