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Spaghetti Cacio e Pepe
Monday, 11 March 2019 - 15:57 | Views - 43

 

  •       1 pound spaghetti
  •       6 tablespoons olive oil
  •       2 cloves garlic, minced
  •       2 teaspoons ground black pepper
  •       1 3/4 cups grated Pecorino Romano cheese

 

 

1      Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.

2      Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

 

 

 

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