Parm e Pepe Spaghetti

1 16-oz. package spaghetti

1/4 c. finely chopped fresh flat-leaf parsley

1/4 c. toasted walnuts, chopped

2 T. olive oil

2-1/2 t. coarsely ground black pepper

2 T. unsalted butter

4 oz. Parmesan cheese, finely grated (about 1-1/2 c.)

3/4 t. kosher salt, plus more for water

Cook spaghetti in generously salted water per package directions for al dente. Do not drain.

Meanwhile, stir together parsley and walnuts in a small bowl. Heat oil in a large pot over medium heat. Add pepper and cook, stirring constantly, until fragrant and sizzling, 30 seconds to 1 minute. Turn off heat.

Using tongs, transfer cooked spaghetti from saucepan to pot with pepper mixture. Ladle 1-1/4 c. cooking water into pot with spaghetti. Add butter and stir constantly for 1 minute. Gradually add cheese, stirring constantly and vigorously, until cheese is melted and a creamy sauce coats pasta, about 2 minutes. Add more cooking water if needed. Stir in salt. Serve sprinkled with walnut mixture.

Serves 4.

Adapted from Real Simple magazine, Jan./Fe. 2022, p. 116.