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by Josée Fiset

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cacio e pepe spaghetti with arugula and herbs

I’ve got two tips for this essential Roman dish: grate good-quality cheeses yourself to ensure even melting and coverage, and use very fresh, spicy pepper. Yupanqui pepper would be a great choice. Adding a handful of chopped herbs adds a lovely brightening element.

Preparation : 15 minutes

Baking : 12 minutes

Efficiency : 6



1. dd pasta to a large pot of salted boiling water and cook for the recommended cooking time. Drain the pasta, reserving 1 cup (250 ml) of the cooking water.

2. Immediately place the pasta in a bowl and add the olive oil. Toss well to coat pasta.

3. Add 3 cups (750 ml) cheese, along with the pepper and reserved cooking water. Using tongs, mix until the cheese is melted and the texture creamy.

4. Stir in the arugula and the herbs. Adjust seasoning and serve topped with the remaining 1/2 cup (125 ml) cheese. Great as an accompaniment to Rodolphe’s Summer Squash Tian


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