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Small bundle of long, thin pasta--spaghetti, linguine, whatever1
Extra virgin olive oil
Freshly ground black pepper
Shakes of red pepper flakea few
Italian seasoning, crushed in the palm of your hand1 tsp
Shakes of granulated garlica few
A liberal sprinkle of lemon pepper
Parmesan cheese, as much as you want
Cook the pasta in boiling, salted water until al dente.
Drain, reserving about 2 TBSP pasta cooking water
Return the pasta to the pot. Over high heat, add in everything but the Parmesan cheese and stir it around madly until the seasonings are well distributed and the pasta is nearly dry.
Remove from heat. Put a ton of Parmesan on the noodles and stir it around until no noodle is naked. All must be coated with cheese.
Sit in your bathrobe and eat it out of the pot.
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