Cacio e Pepe
Ingredients:
14 oz. West MI Pasta Spaghetti or favorite shape
4 Tbsp. Unsalted Butter
½ Cup Grated Pecorino Romano
½ Cup Grated Parmesan or Grana
1 tsp Fresh Ground Black Pepper
Cooking Instructions:
This dish is all about the quality of the ingredients!
Cook the pasta a little under done and reserve about 1 cup of the cooking liquid.
In a sauté pan, melt the butter. Then add the pepper, pasta and about half the saved cooking liquid.
Stir in the cheese and adjust with the saved liquid, stirring until a melted sauce develops.
Serve immediately.
Featured pasta can be found here!