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Categories:Viewed: 34 - Published at: a year ago
Ingredients
- 1 tablespoon kosher salt, plus 1 1/2 teaspoons
- 10 ounces egg noodles, elbow macaroni, penne, or rigatoni
- 3 tablespoons unsalted butter
- 3 tablespoons grated sheeps cheese (kasseri or pecorino), plus 1/2 cup for serving
- 1/4 teaspoon freshly, ground black pepper
Method
- In a large saucepan, bring 4 quarts of water to a boil.
- Add 1 tablespoon of the salt and the pasta and cook until al dente, 5 to 7 minutes.
- Drain.
- In a large saute pan, melt the butter over medium-high heat.
- Add the drained pasta and the 3 tablespoons grated cheese.
- Season with the remaining salt and the pepper and toss well.
- Top with the remaining cheese and serve hot.
