cacio e pepe

INGREDIENTS:

8 ounces Barilla spaghetti

2 tablespoons unsalted butter

1 1/2 teaspoons freshly ground black pepper

1/4 cup heavy cream

4 ounces freshly grated Parmesan

DIRECTIONS:

1) In a large pot of boiling salted water, cook pasta according to package instructions for al dente; reserve 1 cup water and drain well.

2) Melt better in a large skillet over medium heat. Add black pepper and cook, stirring frequently, until fragrant, about 1 minute.

3) Stir in heavy cream and 3/4 cups reserved water; bring to a simmer. Stir in Parmesan until slightly thickened, about 2-4 minutes.

4) Stir in pasta and gently toss to combine. If the mixture is too thick, add more water as needed until desired consistency is reached.

5) Serve immediately. 

recipe from: https://damndelicious.net