Cook 100 g lasagna noodles until al dente, about 6 minutes.
Drain the noodles, reserving 120 ml of the pasta water.
In a large bowl, combine 150 g Pecorino Romano cheese, 1 g ricotta cheese, 10 g black pepper, and 60 ml reserved pasta water.
Sesli anlatım, porsiyon ayarı ve daha fazlası
