Serves: 4
Ingredients:
Preparation:
Prepare the pasta according to the package direction. Cook until slightly underdone.Reserve 3/4 cup pasta cooking water. Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add pepper and cook, stirring, 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 add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is completely cooked. (Add more pasta water if sauce seems dry). To serve top with additional freshly ground pepper and Parmesan cheese.
Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…
This speedy soup is perfect for any fish lover who doesn’t want to spend ages…
This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…
Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…
This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…
This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…