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Multigrain Cacio e Pepe
serves 2

Multigrain Cacio e PepeINGREDIENTS



  • ½ pound multigrain spaghetti or linguine

  • 1 cup finely grated Pecorino

  • 2 tablespoons room temperature unsalted butter

  • 1 teaspoon freshly grated black pepper

  • 1 cup baby arugula, roughly copped

  • 2 tablespoons reserved pasta water


PROCEDURE


Bring a large pot of water to boil, and salt the water.  Cook the pasta according to package instructions.


In a large bowl, mash together cheese, butter, and black pepper.  Add the arugula, and the hot pasta and pasta water.  Toss together, and serve.


 


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