Instructions: In Italy, this dish is known as fettuccine allAlfredo and is traditionally made with fettuccine. My grandmother, however, called it pasta with butter and made it with spaghetti. With only three ingredients, they must be the best. Look for sweet creamery butter, quality semolina spaghetti and pecorino cheese, which should be freshly grated. The cheese is available at specialty markets such as Pastaworks.

1 pound spaghetti
7 tablespoons butter
About 1/2 cup freshly grated Pecorino Romano cheese (divided)

Freshly ground black pepper (optional)

Cook pasta to al dente (tender but firm to the tooth), according to package directions. Melt the butter in a saucepan over medium heat until it begins to foam, then add about 1/3 cup of the grated cheese. Mix well.

Drain the pasta, reserving 1 1/2 cups pasta water. Set water aside and return cooked pasta to hot pan. Add about 1 cup of the pasta water to the butter mixture. Toss butter mixture with pasta. If pasta is too dry, add the additional 1/2 cup water.

Place pasta in 4 serving bowls with an equal amount of the sauce. Sprinkle with additional cheese and, if you like, a few grindings of black pepper.

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