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When Rach is in New York and wants to eat like she's in Italy, she goes to hotspot Via Carota, run by chefs Jody Williams and Rita Sodi. So, for our Italy episode, she HAD to ask the pair to share some of their simple signature dishes, which include this quick and easy pasta, Insalata Verde and Grilled Mushrooms with Vinaigrette + Smoked Cheese.  


  • 7 tablespoons unsalted butter, cut into pieces
  • 1 ½ teaspoons coarsely ground black pepper, or to taste, plus more for serving
  • Salt
  • 14 ounces spaghetti
  • 1 ¾ cups freshly grated pecorino Romano (reserve ¼ cup for serving)


Serves: 4


Bring a large pot of water to a boil. 

In the meantime, prepare a saute pan with the butter and ground black pepper.  

Salt the boiling water, add the pasta and cook until al dente. When the pasta is ready, using tongs, transfer to the saute pan. Keep the pasta water to add to the butter and cracked pepper. 

Over medium heat, add ¼ cup of the pasta water to the melted butter and cracked black pepper. Saute the pasta, continually adding a little more pasta water to create a sauce.   

Finish with the grated pecorino. If the pasta is too dry, add some pasta water. Top with the reserved pecorino and more black pepper, if desired. Serve.