Cacia e PepeKhanh Ong
- 200g good quality spaghetti
- 2 tsp freshly ground black pepper
- 150g pecorino romano finely grated
- 80g parmesan finely grated
- Grated parmesan
- Cook spaghetti according to packet instructions in salted water until al dente and drain reserving liquid
- In a deep pan toast the pepper on medium heat for 30-45 seconds
- Ladle a small amount of liquid into the black pepper and add pasta.
- Combine the cheeses and add to the pasta, add 1-2 ladles of cooking liquid
- Stir to combine until the sauce becomes thick, add more black pepper as desired
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