The star of this wonderful, four-ingredient pasta from Missy Robbins is fragrant crushed pink peppercorns. Robbins uses curly-edged mafaldine at her restaurant Lilia, in Brooklyn, but any long noodle works well.
Slideshow: Pasta Recipes
1 pound spaghetti
6 tablespoons unsalted butter
1 tablespoon crushed pink peppercorns, plus more for garnish
3/4 cup freshly grated Parmigiano-Reggiano cheese
How to Make It
In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta water.
In a large skillet, melt the butter. Add the spaghetti, pasta water, the 1 tablespoon of crushed peppercorns and ½ cup of the cheese and cook over moderate heat, stirring, until a sauce forms, about 2 minutes. Season with salt. Transfer the spaghetti to bowls and top with the remaining 1/4 cup of cheese. Garnish with crushed peppercorns and serve.
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