Put your pot of linguine on to boil, and while that’s going on, you’re going to melt some butter in a good-sized skillet. Once it’s all nice and melted, toss in the peppercorns and stir them around for a minute or two. Now comes the super-quick sauce, which you make by adding a little salty pasta water and some freshly grated parmesan, which is going to all dissolve together into a smooth, buttery skillet full of wonderfulness. Pour the drained pasta right into the skillet, and toss it all around with some tongs until every strand is coated and the pepper is evenly divided.
Now divide it into warm bowls, and (depending on how you ground the pepper), watch the eyebrows raise as folks take that first bite of that shy-looking bowl of pasta.Naughty can be very, very nice!
- 8 ounces linguine
- Coarse salt
- 4 tablespoons butter
- 1 tablespoon pepper, either freshly ground (for a milder taste) or coarsely cracked (for a more peppery taste!)
- 1½ cups freshly grated parmesan cheese
- Bring a large pot of water to boil. Salt it heavily (a couple of tablespoons) and cook the linguine according to package directions. Before draining, save a cup of pasta water.
- Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat and add pepper. Stir for a minute or two.
- Add ½ cup pasta water to the skillet and heat for about a minute. Add pasta, cheese and remaining butter and toss thoroughly until pasta is coated. Add more water to loosen the sauce if you need to.
- Divide pasta among warm bowls and serve.
Spaghetti with Garlic Bread Crumb Wine Sauce, from Framed Cooks
Creamy Avocado Pasta from Two Peas and Their Pod
The Way Life Should Be, from Framed Cooks