Steps to Make Risotto Ai Funghi Secchi E Zafferano

Spaghetti Cacio E Pepe

Trasferite i funghi in una padellina antiaderente e fateli rinvenire cuocendoli.

Recipe Summary Spaghetti Cacio E Pepe

This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese.

Ingredients | Risotto Ai Funghi Secchi E Zafferano

1 pound spaghetti

6 tablespoons olive oil

2 cloves garlic, minced

2 teaspoons ground black pepper

1 ¾ cups grated Pecorino Romano cheese

Directions

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.

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.

Substitute butter for the olive oil if preferred. For a thicker or thinner sauce, adjust how much pasta water you add. If you add too much water, add some more cheese.

I have added other ingredients depending on my main dish to enhance flavors (like pancetta); I always experiment when creating food.

Info | Risotto Ai Funghi Secchi E Zafferano

prep: 5 mins cook: 18 mins total: 23 mins Servings: 4 Yield: 4 servings

TAG : Spaghetti Cacio E Pepe

Side Dish,