Palma Pepper Pasta – Nude in the Kitchen

Parmesan cheese, black pepper, butter and olive oil combine to make the classic simple and sublime Parmesan pasta. Its readiness is only matched to perfection.

Parmesan pasta

When it comes to a fast food, nothing can compare to pasta. However, this pasta stands out from the specialty in the category.

Whether you use strawberry spinach salad as a standalone vegetarian entree or pair it with meat dishes like grilled Italian chicken, it’s for sure.

Cacio E Pepe

This recipe is a gentle riff from classic Italian Cacio e Pepe that actually translates it into cheese and pepper. The original dish uses only pasta, black pepper, salt and Pecorino Romano cheese.

There are many reasons to love this dish. Simple preparation, perfect balance of flavors and budget-friendly, to name just a few.

Our versions all take advantage of Parmesan cheese, which is because it’s our preference and the one we have at hand and I don’t like going to the store for special trips unless I have to.

Parmesan Pasta

To combine your favorite Parmesan and pepper pasta this week, you will need a list of the following ingredients:

• Bucatini or spaghetti
• Kosher salt
• olive oil
• butter
• Parmesan cheese
• Black pepper

Pepper pasta

Pepper makes everything different in this recipe. Make sure your peppers are freshly cracked and used in large quantities.

Don’t try to reduce the required pepper content. Cheese, butter and olive oil all mute any black pepper to make it milder.

Use the roughest grinding setting on the mint flakes to grind the pepper. If you don’t have a pepper grinder, you can use mortar and pestle to break down the peppers, or put them in a resealable plastic bag and then use a tender meaty mallet, hammer, rolling pin or hammer to do the job.

If you choose to roll the pin, you will need to use a solid pin that is unlikely to be broken or broken by hitting it on the counter. And don’t smash them at Smithereens right away. By turning them on and then opening them, once they break, you can slap them to achieve the desired consistency.

To make this pasta you will first bring a pot of water to a boil and stir in salt. Use the recommended recommendations in the box and cook until Al Dente. The pasta should be tender, but it should be a little sturdy.

When the pasta is cooking, heat the oil and melt the butter in a large enamel or nonstick pan. Add pepper and let it cook until fragrant, about 20-30 seconds. Remove from the fire.

When the pasta is Al Dente, use tongs to transfer the spaghetti directly into the pan with butter and pepper.

Pour about half a cup of pasta water into the pot and quickly mix the pasta with butter and pepper.

Add about half of the cheese and toss again. Only when the pasta looks dry, add more cheese, and a 2-bit water.

If needed, sprinkle extra cheese and more pepper immediately.

For some simpler pasta recipes, try these next. Did you know that you can make creamy, affluent and cooked stovetop Mac and cheese from scratch during the time you cook a boxed Mac and cheese? I’m happy to say this pasta is more delicious than the Mac and cheese box that used to have home in our pantry.

Creamy, spicy, pasta with chili and sausage is a 20-minute meal that everyone loves. My family would enjoy eating this cajun style sausage pasta any night of the week.

Garlic, spicy mushroom spinach pasta is a delicious study. The perfect Al Dente Pasta is thrown into a light pot sauce with white wine or chicken soup, onion, garlic, mushrooms, spinach and parmesan cheese.

Fragrant garlic, mushrooms, onions and tomatoes saute in butter and sprinkle with fresh lemon juice and tender pasta to make a dreamy lemon butter pasta.

You can skip them before the Mushroom Hate comments. However, they are really delicious in this recipe and I recommend giving them a chance before excluding them!

{Original 6/7/11 – Recipe notes and photos updated 5/19/25}