Cooking Instructions
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Step 1
Bring a pot of water to boil.
Salt (to taste)
generously and cook
Egg Noodles (6 oz)
according to package directions. Before you drain, reserve 1 cup of the pasta water.
Step 2
In a wide frying pan melt
Butter (1/4 cup)
. Once melted, add the
Ground Black Pepper (1 tsp)
and about 1/2 cup of the pasta water (reserve the other half).
Step 3
Once the pasta water is boiling, slowly add the
Pecorino Romano Cheese (2/3 cup)
and
Parmesan Cheese (1/4 cup)
, stirring continuously until it’s all mixed in. Add a bit more pasta water if the mixture seems too dry - you want the noodles to be coated in the sauce without too much clumping or extra liquid.
Step 4
Taste and adjust the amount of salt if needed. Add the drained pasta into the pan and stir to coat with sauce. If it still seems too sticky, add a bit more butter. Serve in large bowls garnished with additional
Freshly Ground Black Pepper (to taste)
.
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