Ingredients
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4 ounces unsalted butter, softened
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1 cup freshly grated Pecorino Romano cheese
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2 tablespoons freshly ground black pepper
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1 teaspoon kosher salt, plus more for seasoning
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1 pound broccoli rabe, trimmed and chopped
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1 pound dried spaghetti
Directions
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Mash softened butter with cheese, black pepper, and 1 teaspoon kosher salt. Roll butter in parchment; freeze until firm.
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Cook broccoli rabe in a large pot of boiling salted water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to a colander to drain. Add pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water; drain pasta.
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In a serving bowl, toss pasta with broccoli rabe. Using a box or hand grater, grate some compound butter over pasta and toss vigorously to coat. Season with salt and toss again. Serve immediately.
Eric Wolfinger