Spaghetti in Olive Oil and Rosemary

Ingredients

• 1 lb. spaghettini, angel hair or spaghetti
• 2 T. extra-virgin olive oil
• 3 T. unsalted butter
• 2 rosemary sprigs, needles stripped , from the stem (about 3 T.)
• 6 T. chopped fresh Italian parsley
• 1 c. grated Parmigiano Reggiano
• 1 c. reserved water from cooked pasta

Steps

1. Bring a large pot of salted water to a boil. When you begin preparing the sauce, begin cooking the pasta.
2. In a large skillet, over medium-high heat, melt butter in the olive oil. When butter is melted, add rosemary, and cook until needles are sizzling and rosemary is fragrant. Ladle in 1 c. pasta water, and simmer to reduce by half. Stir in parsley.
3. When pasta is al dente, remove with tongs directly to the skillet. Toss to coat pasta with the sauce. Remove skillet from the heat, toss with the grated cheese, and serve.