Cacia e Pepe

Khanh Ong

Ingredients:

  • 200g good quality spaghetti
  • 2 tsp freshly ground black pepper
  • 150g pecorino romano finely grated
  • 80g parmesan finely grated

To Serve:

  • Grated parmesan

Method:

  1. Cook spaghetti according to packet instructions in salted water until al dente and drain reserving liquid
  2. In a deep pan toast the pepper on medium heat for 30-45 seconds
  3. Ladle a small amount of liquid into the black pepper and add pasta.
  4. Combine the cheeses and add to the pasta, add 1-2 ladles of cooking liquid
  5. Stir to combine until the sauce becomes thick, add more black pepper as desired

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