Directions

1. Preheat the oven to 400°F. Boil a stockpot of salted water.
2. In a sauté pan, heat the butter and pepper over medium-low heat until fragrant and sizzling, about 2 minutes.
3. Add spaghetti to the stockpot and follow the package directions.
4. 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.
5. Two minutes before the pasta’s done, heat the sauté pan on medium-high heat and add 1½ cups of pasta water.
6. 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.
7. Garnish and serve with the crisps.