Parm e Pepe Spaghetti
Parmesan and freshly ground black pepper team up to create a silky cheese sauce with a kick.
Ingreadient :
- 1 16-oz. pkg. spaghetti
- ¼ cup finely chopped fresh flat-leaf parsley
- ¼ cup toasted walnuts, chopped
- 2 tablespoons olive oil
- 2 ½ teaspoons coarsely ground black pepper
- 2 tablespoons unsalted butter
- 4 ounces Parmesan cheese, finely grated (about 1½ cups)
- ¾ teaspoon kosher salt, plus more for water
Direction :
- 1 16-oz. pkg. spaghetti
- ¼ cup finely chopped fresh flat-leaf parsley
- ¼ cup toasted walnuts, chopped
- 2 tablespoons olive oil
- 2 ½ teaspoons coarsely ground black pepper
- 2 tablespoons unsalted butter
- 4 ounces Parmesan cheese, finely grated (about 1½ cups)
- ¾ teaspoon kosher salt, plus more for water
