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Spaghetti Cacio e Pepe by Mary Kelly
Ingredients:
- 3/4 pounds spaghetti
- 3/4 cups of freshly grated Pecorino Romano cheese
- 1/3 cup of freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon of coarsely ground black pepper Salt
Method:
In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions. Sprinkle on the black pepper and season the pasta with salt; toss again.
Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms. Serve right away.
check out this video: http://www.youtube.com/watch?feature=player_embedded&v=UwPrk1Ug1tA#!
Difficulty: Easy
This entry was posted in By Occasion, Pasta, Recipes, Sunday Lunch and tagged pasta, Recipes, sun, Sunday lunch, traditional maltese recipes. Bookmark the permalink.
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