Directions

Preheat the oven to 400°F. Boil a stockpot of salted water.

In a sauté pan, heat the butter and pepper over medium-low heat until fragrant and sizzling, about 2 minutes.

Add spaghetti to the stockpot and follow the package directions.

On a parchment paper–lined baking sheet, make 8 piles (about 2 tablespoons each) of Frigo^® Shredded Parmesan Cheese. Pat into circles, leaving at least an inch between. Bake until they’re bubbling disks, 5 minutes.

Two minutes before the pasta’s done, heat the sauté pan on medium-high heat and add 1½ cups of pasta water.

Drain the pasta and add it to the pan along with ¾ of the Frigo^® Fresh Grated Parmesan Cheese and Frigo^® Whole Milk Ricotta Cheese. Toss until the cheese creates a sauce. If it’s too wet, continue to simmer. If it’s too dry, add more tablespoons of pasta water.

Garnish and serve with the crisps.