Caccio & Peppe

What better way to commemorate International Pasta Day with this simple yet decadent Roman dish?

 

Ingredients: 

(Serves for 4)

450 gr Bucatini (or spaghetti) @lamolisana

2 garlic cloves, crushed

1 Cup grated Pecorino Romano

1/2 Cup grated Parmigiano Reggiano

1/2 dry white wine

4 Tbsp unsalted butter

4 Tbsp olive oil

Salt and lots of fresh Pepper

 

How To:

 

1. Start by boiling water. Add lots of salt when it boils and cook your pasta. Preserve 4 cups of water, drain pasta and set aside.

 

2. Add white wine to Parmigiano and stir until well combined.

 

3. In a large skillet, heat olive oil, butter, garlic and 2-3 Tbsp of crushed black pepper on medium heat. Cook for 1-2 min.

 

4. Add the pasta In skillet, turning and throw in the white wine Parmigiano, stirring and ensuring it’s well coated through.

 

5. Remove from heat and let stand 2 min. Add the last Tbsp of butter and the Pecorino Romano cheese; and stir until once again, well combined.

 

6. Let stand another 2 min before serving: add fresh parsley