Recipe by Tara Cox
Serves 2-4 people
- 8 ounces spaghetti
- 1 teaspoon salt
- 1 Feltman’s hot dog
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 40 turns of freshly cracked coarse black pepper
- 1 cup finely freshly grated Pecorino Romano
- Parsley, for garnish
- Add 2 quarts of water to a dutch oven or wide pot and bring to a boil. The water level will be low, this is to allow it to get starchier for the sauce. Add spaghetti and cook until just before it’s al dente, about 8 minutes for regular spaghetti.
- While the pasta cooks, cut the hot dog in half crosswise and then cut the two pieces lengthwise. Take each quarter and cut into three sections lengthwise, then mince into small pieces.
- Add the hot dog to a hot pan over medium to medium-high heat. Sautee for about 5 minutes until the pieces get dark. Remove from the pan and set aside on a paper towel-lined plate.
- In the same pan, melt butter with olive oil, add pepper, and cook for one minute. Set aside until pasta is ready.
- When pasta is al dente reserve 1-¼ cups of the cooking water and set aside. Drain pasta.
- Off the heat, slowly whisk just under one cup of the reserved pasta water in the butter and let stand for 3 minutes.
- Gradually whisk cheese into butter water a little at a time until combined. Whisk until the mixture is smooth.
- Add a little bit of pasta to the pan and stir to coat. Repeat until all the pasta is in the pan and stir well until coated.
- Add hot dog pieces to the pan and stir to incorporate.
- Plate portions and top with more pepper, cheese and some chopped parsley.