Cook Mode
(Keep screen awake)
INGREDIENTS
- 1 pound spaghetti
- 2 Tablespoons EVOO
- 4 Tablespoons butter
- 3 teaspoons freshly cracked black pepper
- ¾ cup Pecorino Romano, grated
- 4 Tablespoons Texas Pete® Original Buffalo Sauce
DIRECTIONS
- Cook spaghetti al dente according to package directions and reserve 1 cup of pasta water after cooking.
- Heat butter, EVOO, black pepper, cheese and a splash of pasta water. Stir to combine.
- To serve, toss cooked pasta into the cheese sauce and add remaining pasta water until desired coating is achieved. Serve immediately.
