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1
Toast the bread crumbs in a small skillet (see page 93), tossing and stirring them, until they start to color.
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2
When they are almost completely browned, drop in 2 tablespoons of butter.
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3
Take the pan off the heat, and swirl it to melt the butter and stop the crumbs from darkening further.
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4
Melt the remaining butter in a big skillet over medium heat; grind pepper in generously.
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5
Ladle in 1 cup hot pasta water and cook actively for a couple of minutes, reducing the sauce slightly.
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6
Keep at low simmer until the pasta is ready.
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7
Toss cooked pasta and sauce together in the skillet.
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8
Off the heat, toss in the cheese and sprinkle the toasted bread crumbs on top of the pasta, just before serving.
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9
Follow the recipe for Toasted Bread Crumb and Butter Sauce above, but substitute 2 tablespoons poppy seeds for the crumbs.
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10
Toast them in the dry pan until they are fragrant, reserve some for topping if you like, then add the butter and swirl them together.
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11
Toss cooked pasta and sauce together in the skillet.
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12
Off the heat, toss in grated cheese and sprinkle the reserved toasted poppy seeds on top, just before serving.
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13
This sauce is especially good with Ricotta Ravioli.
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14
Egg pastatagliatelle
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15
Cornmeal pasta
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16
Ricotta Ravioli (page 181)
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17
Potato, Leek, and Bacon Ravioli (page 186)
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18
A simple pasta such as rigatoni or linguine
