Before I move onto tapping my keyboard to share this easy Roman dish recipe, please hear me out first(before I forget). I'm no writer so coming up with words for this blog can be quite challenging. I have a lot of thoughts running in my small head but I often hesitate to reveal them. Some of the reasons are : A) I honestly don't think my life or thinkings are "that" interesting enough to share through the internet B) My English vocabularies are very limited C) English is my second language but it is also the only language that I feel comfortable to write in. I know it would take years of practice and study to become good at blogging. So if you are reading this right now, please bear with me and try to focus on my recipes instead. :) I'll continue to come up with more interesting topics to share with everyone and I need some time to grasp everything. It's not easy to maintain a blog and be able to grip that consistency with an aesthetic sense. And for that, I have a profound respect for many talented bloggers out there. Hands down...
Servings: 1 person
Preparation Time: 5 minutes
Cooking Time: 10 minutes
1/4 cup grated pecorino
1/4 cup grated parmesan
1 tsp black pepper
extra-virgin olive oil or unsalted butter
1 tbsp garlicky breadcrumbs*
* recipe is here.
1) Bring a pot of salted water to boil, cook the pasta according to its package label. Reserve 1 ladle of pasta water.
2) Preheat a frying pan with oil/butter on low heat, add black pepper and fry for 2-3 minutes.
3) Add a ladle of pasta water and cooked pasta to the pan.
4) Add the grated cheese and mix well. The pasta water and cheese combination should create a milky pasta sauce. Heat off to avoid losing the sauce and clumping the cheeses.
5) Garnish with more grated cheese and breadcrumbs if you like before serving.