Ingredients
- 2 cups acini di pepe (less than 1 pound)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup grated Parmigiano-Reggiano
- 1 tablespoon grated lemon zest
- 1 teaspoon freshly ground black pepper
Directions
-
Cook acini di pepe in a 4-quart pot of boiling salted water (2 teaspoons salt for 3 quart water) until al dente. Reserve 1 cup cooking water, then drain pasta.
-
Melt butter in same pot with oil. Remove from heat and stir in pasta, cheese, zest, pepper, 1/2 teaspoon salt, and 1/2 cup cooking water (add more to moisten if necessary).