Classical recipe of the Roman spaghettis of Kacho-e-pepe

Classical recipe of the Roman spaghettis of Kacho-e-pepe

Ingredients:
Olive oil – 2-3 tablespoons
Spaghetti – 225 g
The black are fresh sprinkling pepper – 2 teaspoons
Grated cheese of Pecorino Romano – 100 g
Grated cheese Parmesan – 100 g
Salt and pepper – to taste

Boil al-dente spaghetti in the added some salt water. Keep 1 glass of water in which they cooked.
Heat frying pan and on olive oil fry sprinkling pepper of 1-2 minutes. Pour ? glass of liquid from spaghetti and bring to the boil. Lay out paste in frying pan and mix carefully. From above powder with cheese, mix that sauce became cream consistence. If paste too dry, add to eza a little liquid. Lay out paste on plates, from above powder still with parmesan, salt and pepper to taste.

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