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Cacio e Pepe by Pasquale Recipe

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This recipe for Cacio e Pepe by Pasquale, by , is from The Dunkel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Dunkel

Category:
Category:

Ingredients:  
Ingredients:  
1 lbs. spaghetti
1/2 cup pecorino cheese
2 Tbsp. butter
2 Tbsp. olive oil, extra virgin
black pepper
1 garlic clove, chopped
handful basil, chopped, optional
1 sprig of rosemary, chopped, optional

Directions:
Directions:
In a pot, bring water to a boil, add the spaghetti and cook as per the package instructions.

While the spaghetti is cooking, in a separate pan, add the butter, olive oil, and garlic and cook for about 2 minutes over medium/low heat. Add 1/4 cup of fresh grated pecorino cheese to the pan and mix together and cook on low for about 4 minutes.

Now turn the flame to medium/high heat and add the drained spaghetti into the pan. Mix all of the ingredients together and then turn the flame to very low. Add another 1/4 cup of freshly grated pecorino cheese and mix. Remove from the flame and place the spaghetti onto a serving dish and add fresh ground black pepper, to taste. Serve as is or sprinkle some fresh, chopped rosemary and basil on top for more flavors. Enjoy and cin cin!

 

 

 

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