This dish is a cross between two Italian classics. The garlic and red pepper flakes are the base for Spaghetti Aglio, Olio & Peperoncino, while the black pepper and pecorino pair up in Spaghetti Pepe & Cacio. Here, they form a rather tasty mix.
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It’s not just the sauce that needs seasoning. Tease out the nutty flavor of pasta by adding a couple of tablespoons of kosher salt to the cooking water. The water should taste salty, like the ocean.
Kind of disappointing. Found it dry and bland, and that was with adding pancetta, using broth instead of pasta water (the full half cup), extra cheese, and some fresh lemon juice to try to brighten it up. Was just ok.
Really delicious. The flavors are rich and clearly defined. And simple to prepare!
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