3/4 pound spaghetti
3/4 cup grated Pecorino Romano cheese
1/3 cup grated Parmigiano-Reggiano cheese
1 tsp coarsely ground black pepper
Salt
Cook pasta as directed. When draining keep 1/2 cup of the cooking water from the pasta. In a bowl, combine the cheeses. Quickly add a little bit of the water and cheese to the pasta and stir, repeat. Sprinkle the black pepper and season with salt. Toss again. Serve.
**We prefer a little less pepper, but then again we didn't cook as much spaghetti because it was just my husband and I.
(Recipe taken from Food and Wine Annual Cookbook 2011)
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