- 1 tablespoon kosher salt, plus 1½ teaspoons
- 10 ounces egg noodles, elbow macaroni, penne, or rigatoni
- 3 tablespoons unsalted butter
- 3 tablespoons grated sheep’s cheese (kasseri or pecorino), plus ½ cup for serving
- ¼ teaspoon freshly, ground black pepper
- In a large saucepan, bring 4 quarts of water to a boil. Add 1 tablespoon of the salt and the pasta and cook until al dente, 5 to 7 minutes. Drain.
- In a large sauté pan, melt the butter over medium-high heat. Add the drained pasta and the 3 tablespoons grated cheese. Season with the remaining salt and the pepper and toss well.
- Top with the remaining cheese and serve hot.