Prep
2 min
Total
11 min
Plus
grater
Serves
2
INGREDIENTS
- 6oz spaghetti
- 6 twists fresh pepper
- 3 tbsp room temperature butter
- 1 cup grated parmigiana
- 1/3 cup grated pecorino
METHOD
- Cook pasta in lots of salted water.
- In a dry sauce pan, toast pepper. In a bowl add cheese with butter. Slowly add 1/2 cup pasta water while stirring.
- Combine pasta with pepper and kill the heat. Toss in water cheese mixture and toss until smooth.
- Plate and garnish with some extra cheese.
