A simple dish of pasta with pecorino and Parmesan cheeses, from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers.
Ingredients
- 320 g spaghetti
- 100 g unsalted butter
- 50 g fresh Pecorino Romano grated
- 50 g fresh parmesan grated
Servings:
Instructions
- Cook the spaghetti in boiling salted water until al dente then drain, reserving 4 tbsps of the water.
- 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.
- Remove from the heat and stir in half the pecorino and Parmesan. Add the spaghetti and toss to coat thoroughly.
- Serve with more Parmesan and pecorino.
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