3/4 lb (375 g) capellini (angel-hair pasta)

1/4 cup (60 ml) 35% cream

1/4 cup (60 ml) grated Parmigiano-Reggiano

Salt and pepper

Using your hands, break small bunches of pasta into pieces about 2.5 cm (1 inch) long.

Boil the pasta in salted water until al dente. Drain, setting aside 60 ml (1/4 cup) cooking water.

Return the pasta to the pot with the cooking water. Add the cream and cheese. Stir to coat the pasta thoroughly. Season with salt and pepper.

Serve with Witch-Leg Ghoulash in Black Widow Spider Sauce.

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