Nick Pellegrino's Cacio e Pepe 11/8/13 - WSMV Channel 4

Nick Pellegrino's Cacio e Pepe 11/8/13

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1 pound spaghetti

1/4 cup pecorino romano cheese grated

1/3 cup fresh ground black pepper

1 tablespoon butter

Bring pot of water to boil for pasta. Cook till done reserving 1/2 cup of the pasta water. In a heavy skillet over medium heat, melt butter. Add pasta, pepper and cheese to skillet. Add water a little at a time till sauce comes together. Serve with extra cheese and pepper to taste. Enjoy!


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