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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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