cacio e pepe with arugula and lemon.


INGREDIENTS
  • 1 pound bucatini pasta
  • 4 tablespoons salted butter
  • 1 1/2 teaspoons freshly cracked black pepper
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup fresh grated pecorino cheese
INSTRUCTIONS
  1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pepper and cook 30 second to 1 minute, until toasted.
for full instructions you can go to :    https://www.halfbakedharvest.com

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