Recipe & Photo: Sophia Herczeg

Recipe & Photo: Sophia Herczeg


3/4 cup of grated Bio Hombre Parmigiano Reggiano Stagionato

1/4 cup of grated Caseifico Sias Pecorino Romano

6oz. Spaghetti (Community Grains Spaghetti)

3tbs. unsalted butter

1tbs. freshly cracked black pepper

Sacred Valley Salt


  1. Bring 3qt of water to boil. Season with salt. Add pasta and boil for 8-9minutes or until al dente
  2. Drain and reserve 3/4 cup of pasta cooking water
  3. In a large skillet melt 2tbs butter, add pepper and cook until toasted (about 1 minute)
  4. Add the pasta water to the skillet and bring to a simmer
  5. Add pasta and the remaining butter, bring heat to low and add the grated Parmigiano and pecorino. 
  6. Stir and toss until cheese melts and sauce coats pasta