Some days just beg for a really simple supper. The reasons for fall all over the map but the fact remains that some days I just want something fast, easy and comforting. This is more or less a grown-up version of mac & cheese - perhaps it is even a teeny bit sophisticated. It is almost as simple as pulling out the proverbial blue box but I promise it is a whole lot better...in every way! The sauce is magically fun in the making and smooth, and creamy with a little pepper bite in the tasting.
Because the whole point was to be simple, I served this with a (large) salad of greens tossed with my favorite simple vinaigrette. Simple, good, satisfying.
Spaghetti with Cheese and Pepper
2 Tbsp olive oil
225 grams brown rice spaghetti*
1 Tbsp butter
2 ounces finely grated Pecorino Romano cheese
1 tsp freshly ground black pepper
Cook spaghetti in well-salted (salty like sea-water) water just to al dente in a large pot. While the pasta cooks measure out the remaining ingredients because after the pasta is cooked everything happens too fast to do it on the fly. Drain the spaghetti, reserving 1 cup of the cooking water.
Dry the pot (just put it back on the burner for a few seconds), add the olive oil and heat over high heat until almost smoking. Add the drained pasta and reserved water and jump back. (As you might imagine this spits furiously, so don't stand over the pot to see what happens.) Let it bubble away for a minute or so, then add the butter, cheese, and pepper, and toss it together until there is a smooth sauce. Taste and salt if you desire.
*I have 'discovered' that my personal preference is for brown rice pasta. I love the bite and from my perspective the taste is wonderful. And it is gluten free!
Another note - this recipe as written here made just enough for David and I for dinner. If you want more, just double or triple it. Easily done!