RCP: Spaghetti with butter, garlic and black pepper

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RCP: Spaghetti with butter, garlic and black pepper

Postby Robin Garr » Sun Apr 06, 2014 11:14 pm

Spaghetti with butter, garlic and black pepper

If you want to go all ethnic, you could call it Spaghetti Aglio Et Olio e Pepe. Either way, this is just about as quick and easy a dinner as pasta gets.

Start with 4 ounces spaghetti (to serve two), and get it to simmering in a large pot of salted water. While the spaghetti is cooking, smash and mince a few big cloves of garlic - plenty is good - and cook it gently - don't let it get too brown - in 1 or 2 tablespoons good butter. (I used Italian Parma butter, but that may be overkill. If you can get your hands on local organic butter to avoid the industrial product, antibiotics and GMOs, though, I recommend it.

When the pasta is done, drain it and toss it in the sizzling garlic butter. Add generous grinds of black pepper and salt to taste, if needed. Some freshly shaved Parmigiano-Reggiano will kick it up another notch, althouh I skipped that step tonight and it was fine without it.

Good with any dry white wine, it was very nice with an exceptionally well balanced Pinot Grigio, the 2012 Avelina from Santa Barbara, a California Wine Club selection.
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Re: RCP: Spaghetti with butter, garlic and black pepper

Postby Jenise » Mon Apr 07, 2014 3:44 pm

Should be delicious. Did you go commando? (At our house, going 'commando' applies to going without either underwear OR cheese! Though not neccessarily at the same time. :o )
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: RCP: Spaghetti with butter, garlic and black pepper

Postby Carl Eppig » Mon Apr 07, 2014 5:16 pm

Looks like it would be great with a couple of Italian sausages!
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Re: RCP: Spaghetti with butter, garlic and black pepper

Postby Jeff Grossman/NYC » Tue Apr 08, 2014 1:57 am

Cacio e Pepe without the cacio....
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Re: RCP: Spaghetti with butter, garlic and black pepper

Postby Robin Garr » Tue Apr 08, 2014 9:41 am

Jeff Grossman/NYC wrote:Cacio e Pepe without the cacio....

That's it, pretty much, Jeff, although you could as easily call it spaghetti al burro with pepe added.
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Re: RCP: Spaghetti with butter, garlic and black pepper

Postby Paul Winalski » Wed Apr 09, 2014 12:40 am

Whatever you call it, it's classic. This is on my I-must-make-this list.

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