Three Ingredient Spaghetti

Serves: to serve 4

Prep Time: 3 Minutes

Cook Time: 10 Minutes

Ready In: 13 mins

1 lb - spaghetti

8 oz - butter

8 oz - Parmesan cheese (grated)

- salt and pepper

Bring a pot of salted water to the boil, add the pasta and cook to al dente (ignore the instructions - reduce the recommended cooking time by 1-2 minutes for perfect pasta al dente). Meanwhile, melt the butter in a large sauté pan over medium heat and grind in 2 - 2½ teaspoons of black pepper (I know that seems like a lot, but it works fine - you'll see!). As soon as the butter begins to bubble, remove the pan from the heat.
When the pasta is cooked, drain, but don't be too fussy because you actually want to add about 3 tablespoons of the pasta water to the sauté pan along with the spaghetti.
Add the pasta to the butter-pepper mix and cook over a medium-high heat until the liquid bubbles and thickens, tossing the pasta to coat it with the butter-pepper mix. Remove from the heat and add the grated Parmesan cheese, tossing rigorously until all the ingredients have been incorporated into a beautiful creamy sauce. Garnish with a couple of additional twists of black pepper and a little more Parmesan, and serve immediately.