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November 1, 2013 / Chris Blum

Spaghetti with Pecorino and Pepper

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This is the ultimate in simple and delicious! Thank you Patricia Wells for sharing this dish in your latest cookbook – The French Kitchen.

Ingredients:
3 TBSP black pepper, coarsely ground
2 TBSP olive oil
2 TBSP butter
1 lb spaghetti
3/4 c pecorino, grated
3/4 c Parmesan, grated

Cook pasta according to package.

Place pepper in a 12 inch skillet over medium heat, cook 30 seconds. Add butter and oil remove from heat.

Return skillet to heat, add 4 TBSP pasta water, add the pasta, toss to coat. Add cheese and toss to coat, add more pasta water if needed.

Serves 4.

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