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Spaghetti with Butter and Cheese
Recipe from Pasta One, Two, Three

  • 1 pound spaghetti, cooked according to package
  • 1 cup freshly grated Parmigiano- Reggiano cheese
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons whipping cream
  • Salt, freshly ground pepper to taste
  • 1/4 cup freshly grated pecorino Romano cheese
  1. Heat a ceramic pasta bowl in oven set at lowest setting. When pasta is cooked and drained, place it in the heated bowl.
  2. Immediately add half of Parmigiano-Reggiano and toss with two forks until cheese melts. Add butter and toss to melt. Add the cream, remaining Parmigiano-Reggiano and salt and pepper. Toss 6 to 8 times. Sprinkle pecorino Romano over the top, add additional pepper and serve at once.

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