Frank Sinatra used his celebrity to launch a jarred sauce, which was said to be his Mom’s signature recipe. It was launched at a private party at Morton’s and available in select California grocery stores in the 80’s.
Frank also shared this recipe, along with his favorite METBALL Recipe , in the WFBL Cook Book Of The Stars.
2 tablespoon freshly, coarsely grated Black Pepper
4 tablespoons Butter
2 1/4 cups grated Pecorino Romano Cheese
PREPARATION
Cook the spaghetti according to the directions for that brand, usually about 8 or 9 minutes.
Start the sauce when the spaghetti is not quite cooked, about 3 minutes before you would normally take it out of the water. In a already heated saute pan big enough to eventually hold your pasta, add the boiling pasta water, the butter and the pepper.
Pull the pasta out of the water and let it drain. Add the drained pasta to the pan and toss through the water mixture until the pasta absorbs almost all of the water.
Remove from the heat, and add the grated cheese to the pasta. Very quickly, stir the cheese into the pasta so that it becomes creamy.
If it starts to clump or becomes too dry, add a little more of the pasta water as you are stirring.
Place the pasta into the Parmesan cup and garnish with more grated cheese and freshly grated pepper, to taste.
