This has to be the simplest ever store-cupboard pasta. It helps to use a good-quality pasta – De Cecco is widely available now and is worth the extra money. You can increase the pepper if you like it quite spicy, but this amount is a good starting point.
finely grated (we used Parmigiano Reggiano)
Cook the spaghetti in lots of boiling salted water until just tender. drain, saving a cupful of the cooking water. Meanwhile put 2 tbsp olive oil and a large knob of butter in a wide shallow pan with the pepper, then heat until melted.
Cook for a minute then tip in the spaghetti and 2 tbsp cooking water. Stir a few times, then add the cheese and another 2 tbsp water and toss together. The water, cheese and butter comes together to make a creamy ‘sauce’, so add a splash more water if you need to. Serve with more parmesan, if you like.