Spaghetti alla Chitarra, confit garlic cacio e pepe
MAKES 400G/14OZ, ENOUGH TO SERVE 4
260g/9oz of Italian 00 flour, plus more for dusting
2 whole eggs + 3 egg yolks
For the sauce:
4 teaspoons coarsely ground black pepper
5 cloves of confit garlic
90g/ 3oz pecorino Romano finely grated (you can use 50/50 mix of pecorino and Parmesan)
juice of ½ a lemon
Enjoy x
#recipe #food #pasta
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