a very good dish! Obviously the star of this dish is the romano cheese and that is what caught my eye. It adds so much flavor to the pasta. If you like the taste of romano cheese this pasta will suit you well. Others may not take to the strong sharpness of this cheese. I slightly undercooked the pasta then set it aside. I reserved a little of the pasta water while I continued preparing this dish. I thought the cooking method of tossing 2T of RAW garlic into the hot pasta would not suit well with me so I chose to sautee it in almost a 1/4 cup of butter, not 1/2 of a cup, along with 2T of olive oil. I added just 1T of minced garlic to the skillet. Once the garlic started to cook in the butter and olive oil, I threw in the pasta, then tossed to coat. I then added 3/4 cup of grated romano cheese and mixed to make sure everythiing was evenly distributed with cheese. I turned off the burner and added a little of the reserved pasta water to wet it slightly and to give just a little creamy "sauce". I topped it off with a little more romano cheese and a sprinkle of fresh, minced italian flat leaf parsely. I loved the sharpness from the romano cheese. It was nicely melted in the pasta. I am glad that I did not add the full amount of 2T raw garlic, as I know it would have been overpowering for me. I would prepare this dish again, only with my modifications. This was served along with, "Ciabatta" bread, from this site as well as a small tossed green salad.
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a very good dish! Obviously the star of this dish is the romano cheese and that is what caught...