• Wednesday, March 04th, 2009
Ingredients
1 lbs dry pasta (spaghetti or cappellini)
2 Tbsp olive oil
2 Tbsp butter
2 garlic cloves, minced
2 oz grated pecorino, divided
Boil pasta in salted water until just al dente, about 8-10 minutes.
In a sauté pan over medium heat melt butter and add olive oil, don’t let butter brown. Cook garlic 3-5 minutes until just done. Add cooked pasta to the pan and toss to coat. Sprinkle 1 oz of cheese on pasta and toss to mix.
Serve with a sprinkle of remaining cheese and a splash of extra virgin olive oil.
Category: Recipe
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