I'm currently watching The Shawshank Redemption on Netflix while I put together this blog post. My crush on Tim Robbins has been reignited. This movie makes me really happy because it's so good and ultimately, Andy and Red end up free in Mexico (if you think that's a spoiler, it's because you haven't seen the movie and sorry, that makes you a loser) and I hope to also someday come into a great sum of money (hopefully without enduring a stint in prison) only to end up living on the beach, hanging out all day with my best friend.
Anyway, I'll move onto today's recipe. It's an awesomely simple pasta dish and it's one that I've unknowingly been making since I was allowed to use the kitchen on my own (which was probably around age 12). As a kid, I would just boil some noodles, toss them in butter, sprinkle in parmesan (from a green can), and shake on some crushed red pepper flakes. So, not exactly as sophisticated as cacio e pepe, but a pretty decent teenage version, right? My parents made pasta for dinner all the time, but it was always with a red sauce and though I do like a good red sauce, I also love naked noodles. Since no one else really enjoyed the naked noodles, I would just make this snack for myself.
These days, I make whatever I want all the time and I thought I would share the upgrade version of my naked noodle dish from my pre-teen years.
1 lb. pasta
1 tablespoon butter
2 cups grated asiago (or parmesan or pecorino)
2 teaspoons black pepper, freshly ground