This is a dish I invented back in the early ’70s, probably because I was so poor at the time, it was done out of desperation. I don’t remember the why part….
It is a cheap–and delicious–meal, if you’re a fan of spaghetti, butter and grated cheese. And, there you have it! Tune in next time when I….. No, no. I’ll tell you how to make it. You really should try it at least once. No spaghetti sauce is used!
Cook your spaghetti noodles in lightly salted water to the al dente stage (though overcooking them won’t harm the dish). Drain thoroughly.
In a large fry pan, melt a large pat of butter and coat the entire bottom of the pan with it. Use your favorite utensil to move the well-drained noodles from their pot to the fry pan and cook them in the butter, tossing/turning frequently. Cooking is done when you see a golden crust forming on the noodles.
Add more butter to the noodles, if needed, but it shouldn’t be necessary. Place on plate(s) and sprinkle liberally with dry parmesan cheese. (The dish might work with fresh parmesan, or other cheese, melted into it, but this is how I like it.) If it needs salt, use it, but next time add more salt to the cooking water.
Serve hot … letting your guests apply their own amount of grated cheese. They can’t use too much.