Spaghetti with Black Pepper and Parmesan

I had the grandest of plans last night.

After a long day on the beach, we headed to Magnolia to what was advertised as a family-friendly farmers' and local foods market. When we arrived, we found one stall of a few vegetables, one seafood company selling hake and salmon, and a hodgepodge of local artisans whose wares and prices were anything but family friendly.

Where were the clams?! Where was the fresh asparagus?!

I needed to think fast, so we headed back to our house, stopped quickly at the local market for a loaf of fresh bread, and I thought for the remainder of the drive about this book I read on the way here. I had already blogged about it, vowing to cook my way through the book next year as my 2017 food challenge (and we all know Strega Nona quite well.) I grew up eating a version of it, and I've made it numerous times for my own kids (which is what they call "macaroni and cheese"). I knew I would have all of the ingredients on hand, so I ventured to give her version a try.

It did not disappoint. It was creamier than any version I grew up eating or had made myself, and the kids couldn't get enough of it. The only reason they didn't finish their plates was because they wanted to save some for lunch today. Here's my version based on what we had on hand at the house.

You need:

1 lb. thin spaghetti
1/4 c. Portuguese olive oil
4 garlic cloves, smashed
3 tsp. freshly ground lemon pepper
2 tbsp. unsalted butter
1 1/2 c. grated Parmesan cheese
salt, to taste
crushed red pepper, to taste (the kids skipped this part)

Bring a large stock pot to boil, adding a good handful of salt to season the pasta. Cook the pasta according to package directions for al dente. Meanwhile, in a large skillet or large sauce pan, heat the oil over medium heat and add the garlic, cooking a few minutes on each side until golden brown. Add the lemon pepper and cook for another minute or so. Drain the pasta, setting aside a cup of the pasta water before you drain. Add the butter to the garlic and pepper, whisk in the pasta water, and then add the pasta. Sprinkle with the cheese and stir it all up together until you have a creamy mess of deliciousness. Serve hot with a little extra sprinkle of cheese on top and a shake or two of crushed red pepper, for those who can take the heat.