Friday, April 3, 2009

spaghetti cacio e pepe

a true roman classico. no baloney. this dish is so easy, you'll wonder why you've been sweating in the kitchen when you could be sipping wine on the terraza, italian style.
1/2 lb spaghetti, 'De Cecco'
1/4 c. extra virgin olive oil, good quality
1 c. fresh grated Pecorino Romano cheese
3 T. coarsely ground black pepper
Sea salt

Boil water for the pasta with 2 Tablespoons of salt. Cook pasta al dente, stir to prevent sticking. Drain the water, making sure to save enough cooking water in the pot to coat the spaghetti. Add the olive oil, romano, black pepper and toss to blend. Basta!@
This is great with a simple salad of arugula, olive oil and fresh lemon juice.

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