The Best 3-Ingredient Pasta You'll Make on a Wednesday Night
Some nights you open the fridge and there's nothing. Or rather, there's something — pasta, butter, and a block of parmesan — and that's exactly enough. This is cacio e pepe's lazy American cousin. No technique required, no special equipment, just a pan and a box grater.
What You Need
- 8oz spaghetti
- 4 tablespoons salted butter
- 1 cup freshly grated parmesan
How to Make It
- 1
Boil your pasta in heavily salted water until just shy of al dente. Before draining, scoop out a full mug of pasta water — this is the move that makes the sauce work.
- 2
Melt butter in a wide pan over medium-low. Add the drained pasta and a splash of pasta water. Toss until the butter coats every strand.
- 3
Kill the heat. Add parmesan in three batches, tossing constantly and adding pasta water as needed until you have a glossy, creamy sauce that clings. Plate immediately. Crack black pepper over the top if you have it.
