Spaghetti Cacio e Pepe (4)

A simple dish of pasta with pecorino and Parmesan cheeses, from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers.

Spaghetti Cacio e Pepe (4)
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Spaghetti Cacio e Pepe (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Cook the spaghetti in boiling salted water until al dente then drain, reserving 4 tbsps of the water.
  2. Put the reserved water and the butter back into the hot pan and simmer very gently over a low heat. Stir until the butter melts into the water.
  3. Remove from the heat and stir in half the pecorino and Parmesan. Add the spaghetti and toss to coat thoroughly.
  4. Serve with more Parmesan and pecorino.
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