far more elegant than buttered noodles – cacio e pepe is precisely that and super quick. We made this between work and small group in a total of 15 minutes or so.

6 oz pasta-spaghetti
3 T butter
1 cup freshly grated parmesan
2 t freshly cracked black pepper

Put on a large pot of water to boil. When the water comes to a boil -toss in a handful of salt. Boil the pasta according to directions but one or two minutes short. Draw out 3/4 cup of the water before you drain. Meanwhile, melt 2 tablespoons of butter in a 12 inch skillet. Gently toast ground pepper while the noodles boil. After draining drop the noodles into the butter and pepper. Pour in 1/2 cup of the pasta water. Toss gently until the sauce thickens. Fold in the cheese and melt. If the mixture is too thick as a bit more water. Enjoy!