Spaghettini with Burnt Butter

1 pound spaghettini or thin spaghetti
1/2 cup butter (no substitutes)
Coarsely ground black pepper, to taste
1/4 cup pine nuts (pinones or pignoli), toasted
Fresh Italian flat leaf parsley, finely chopped
Parmigiano-Reggiano cheese, freshly grated

Begin cooking pasta. Cook the pasta to the al dente stage, following package directions.

Meanwhile, place butter in a heavy frying pan and cook it over medium high heat until the foam turns slightly brown and subsides. Set it aside until the pasta is ready.

Drain pasta well, then place in a large bowl. Slowly pour the burnt butter over the pasta, and toss well to coat. While tossing the pasta, add the pepper, pine nuts and parsley.

Place the pasta on individual plates and top each with grated cheese.

Makes 6 servings.