Makarony po-flotski (Russian Navy-Style Pasta)

Method

1. 1Boil the pasta in salted water until al dente, reserving 2–3 tablespoons of the starchy cooking water before you drain it. Drain and toss with the butter so it doesn't clump. Slightly underdone is fine — it finishes in the pan.
2. 2Dice the onions and fry them in the oil over medium heat until soft and golden. Golden onion is the flavor base of the dish.
3. 3Add the ground beef, break up the lumps with a spatula, and fry for about 10 minutes, until all the liquid has evaporated, no pink remains anywhere and the crumbles are well browned (ground meat is safe at 71°C). Dry-frying rather than stewing gives the roasted navy flavor.
4. 4Season with salt and pepper. Warm the black pepper right in the meat so it opens up.
5. 5Tip the drained pasta into the meat, along with the reserved starchy water. Toss over the heat for 2–3 minutes so the pasta absorbs the fat and flavor and the starchy water helps everything cling together.
6. 6Taste and adjust the salt and pepper.
7. 7Serve hot, with pickles or fresh herbs. The dish is best fresh.