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

Best New Chef 2010 Missy Robbins
Missy Robbins
October 2016

Gallery

Recipe Summary

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta water.

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  • 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.

Suggested Pairing

Lush and aromatic white: 2014 Manni Nössing Alto Adige Kerner.

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