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.
