April 2, 2020
Sogno Toscano
Spaghetti with Pecorino di fossa and Pepe
![](https://cdn.shopify.com/s/files/1/0362/0401/9852/files/E-COMMERCE_BLOG_BANNER_1_1024x1024.png?v=1684458342)
Ingredients :
![](https://cdn.shopify.com/s/files/1/0362/0401/9852/files/E-COMMERCE_BLOG_BANNER_2_1024x1024.png?v=1684458704)
Preparation :
- Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until
- about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
- Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling
- pan, until toasted, about 1 minute.
- Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce
- heat to low and the Parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add
- Pecorino di Fossa, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add
- more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
![](https://cdn.shopify.com/s/files/1/0362/0401/9852/files/E-COMMERCE_BLOG_BANNER_3_1024x1024.png?v=1684458838)