This pasta is great for a weeknight, last-minute dinner. Though it has little redeeming nutritional value in its original form (its basically pasta, butter, pepper, and cheese), I usually use whole wheat pasta and olive oil to make it seem a little healthier. Regardless, it is scrumptious!
Spaghetti, angel hair or linguine pasta (I used whole wheat angel hair)
2 tablespoons extra virgin olive oil
1 to 2 teaspoons freshly ground black pepper (depending on how spicy you want it)
Pasta water (so don’t pour it all out!)
1/2 cup of freshly grated pecorino romano or parmigiano reggiano cheese
Bring salted water to a boil in a saucepan. While waiting for the water to boil, grate your cheese.
Boil your pasta until fairly al dente (subtract a minute or two from the time listed on the box).
When pasta is done, add a bit of the pasta water to your olive oil and pepper sauce and swirl.
Turn the heat down to low. Add your pasta to the sauce and toss once.