Rating: 4.56 stars
263 Ratings
  • 5 star values: 186
  • 4 star values: 56
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 5

This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese.

Recipe Summary

prep:
5 mins
cook:
18 mins
total:
23 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.

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  • Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

Cook's Notes:

Substitute butter for the olive oil if preferred. For a thicker or thinner sauce, adjust how much pasta water you add. If you add too much water, add some more cheese.

I have added other ingredients depending on my main dish to enhance flavors (like pancetta); I always experiment when creating food.

Nutrition Facts

807 calories; protein 31.6g; carbohydrates 87.8g; fat 36g; cholesterol 54.1mg; sodium 632.7mg. Full Nutrition
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