Categories: main dish, pasta, to try
Ingredients
- 3/4 pound of spaghetti
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 to 2 tablespoons freshly ground pepper (depending on how spicy you want it!)
- a bit of the pasta cooking liquid (about 1/4 to 1/2 of a ladel-full)
- 1/2 cup of freshly ground pecorino romano
- 1/2 cup freshly ground parmigiano reggiano
Directions
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Boil your spaghetti until perfectly al dente (about 7 minutes)
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In a separate pan, on low-medium heat, add your butter, oil and 1/2 of your pepper and allow the butter to melt, swirly the pan around to help it move a bit.
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When spaghetti is done, add a bit of the cooking liquid to your melted butter/pepper/olive oil sauce and swirl the pot again. Turn heat down to low. Add your spaghetti and toss once.
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Turn the heat OFF. Add your cheeses and the rest of the pepper and toss the spaghetti again in the pan.
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Plate and top with a sprinkle more of pepper and cheese