Simple Parmesian Sphagetti

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   Cook 1 pound spaghetti until al dente. Drain and place in a medium-size mixing bowl. Toss the pasta with 2 tablespoons unsalted butter and 3 tablespoons extra-virgin olive oil. Add 1 cup grated Parmigiano-Reggiano cheese, 1/2 cup lightly toasted pine nuts, 1/4 cup roughly chopped flat-leaf parsley, and salt and pepper to taste. Toss to combine, and serve-it'll be enough for four to six people.

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