Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Cook: 12 min
Spaghetti | 100g |
Salt for the pasta | 1-1.5% of water |
Butter | 1 tbsp |
Olive oil | 1 tbsp |
Black pepper | as required |
Water | 2 ladles |
Parmigiano reggiano | as required |
●In Italy, pecorino romano cheese is often used but parmigiano reggiano is fine.
●Use butter instead of garlic to give a quicker flavour to the dish.
●Put only 1 tbsp butter, as it will taste too buttery otherwise.
Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1
Cook: 12 min
Spaghetti | 100g | |
Salt for the pasta | 1-1.5% of water | |
Butter | 1 tbsp | |
Olive oil | 1 tbsp | |
Black pepper | as required | |
Water | 2 ladles | |
Parmigiano reggiano | as required |
Print Ingredients | Email Ingredients | |
100g | ||
1-1.5% of water | ||
1 tbsp | ||
1 tbsp | ||
as required | ||
2 ladles | ||
as required |
●In Italy, pecorino romano cheese is often used but parmigiano reggiano is fine.
●Use butter instead of garlic to give a quicker flavour to the dish.
●Put only 1 tbsp butter, as it will taste too buttery otherwise.