Recipes: Spaghetti with parmesan & black pepper

This has to be the simplest storecupboard pasta supper. The secret is to use good-quality pasta

• 200g spaghetti
• olive oil
• butter
• 1 tsp freshly ground black pepper
• 50g parmesan , finely grated

  

  1. Cook the spaghetti in lots of boiling salted water until just tender. Drain, saving a cupful of the cooking water.
  2. Meanwhile put 2 tbsp olive oil and a large knob of butter in a wide shallow pan with the pepper, then heat until melted. Cook for a minute then tip in the spaghetti and 2 tbsp cooking water. Stir a few times, then add the cheese and another 2 tbsp water and toss together. The water, cheese and butter comes together to make a creamy 'sauce', so add a splash more water if you need to. Serve with more parmesan, if you like.

  PER SERVING

  644 kcalories, protein 21,3g, carbohydrate 75,8g, fat 30,6 g, saturated fat 13g, fibre 2,9g, salt 0,71 g