This dish has it all! It’s quick to prepare, taste great and are cheap.
Spaghetti with Pecorino, Truffle Oil, confit tomatoes and Long Pepper
2 servings of spaghetti
salt and pepper
1 finely grated Long Pepper
100 ml grated Pecorino
6-8 confit tomatoes (see previous recipe)
2 teaspoons truffle oil
Boil speagetti until it is finished. Turn off the water and put up on the plates. Tear Long pepper over the pasta. Spread the cheese over the pasta. Drizzle truffle oil over the cheese and pasta. Drizzle with truffle oil evenly. Eat and enjoy!