Ingredients
Scale
- 4 ounces spaghetti
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 cups finely grated parmesan cheese, divided, plus more for serving
- ½ cup finely grated pecorino cheese
- 2 teaspoons freshly ground black pepper, plus more for serving
- Parsley for garnish (I also think it’s pretty tasty)
Instructions
- Preheat oven to 400 degrees F.
- Bring water in a medium stockpot to a boil. Add the pasta and garlic and cook one minute short of the cooking instructions on the box.
- While the pasta cooks. Take one cup of the parmesan and spread it into an even layer on a parchment lined baking sheet, or really a couple pieces of foil lined with parchment work for no clean up. Bake for about 5 minutes, keeping a close eye. Once it is melted and light golden brown, remove from the oven, and allow to cool and harden.
- Once the pasta is cooked, reserve ¾ cup of the pasta water and drain it. Remove the garlic cloves. Return the pasta to the pot. Add the pasta water, oil, remaining cheese, and pepper. Bring the sauce to a boil, tossing the pasta constantly. Once the sauce has thickened slightly and come together, remove from the heat and serve immediately with more cheese, pepper, and parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes