Cacio e pepe
Ingredients
1/2 Cup Pecorino Romano
1 1/2 Tbsp Black Pepper
1/2 Cup Pasta Water
1 Pound - Dry or Fresh Pasta
2 Tbsp Salt
Directions
1. Fill a large pot of water and bring to a boil with the 2 tbsp of salt.
2. In a small sauce pan toast the black pepper on low heat for 5-10 minutes. While the pepper is toasting add the grated pecorino to a medium bowl.
3. Add the toasted pepper in with the cheese.
4. Once the water is boiling add the pasta.
5. Once the pasta is about half way cooked take out the needed amount of pasta water.
6. Add the pasta water to the the cheese and pepper and whisk until the cheese is dissolved and the sauce is not to thick but not watery.
7. Strain the done pasta and add to a large bowl. Pour over the sauce, serve and enjoy!
Recipe Recap
Ingredients
1/2 Cup Pecorino Romano
1 1/2 Tbsp Black Pepper
1/2 Cup Pasta Water
1 Pound - Dry or Fresh Pasta
2 Tbsp Salt
Directions
1. Fill a large pot of water and bring to a boil with the 2 tbsp of salt.
2. In a small sauce pan toast the black pepper on low heat for 5-10 minutes. While the pepper is toasting add the grated pecorino to a medium bowl.
3. Add the toasted pepper in with the cheese.
4. Once the water is boiling add the pasta.
5. Once the pasta is about half way cooked take out the needed amount of pasta water.
6. Add the pasta water to the the cheese and pepper and whisk until the cheese is dissolved and the sauce is not to thick but not watery.
7. Strain the done pasta and add to a large bowl. Pour over the sauce, serve and enjoy!
NotesThis pasta dish is not difficult but it is so delicious. Truly - there is nothing better.
Start with this recipe and go from there, think of these recipes as starting points but always add your special twist that really completes the dish for you.
My only note is to make sure that the cheese gets whisked in well with the pasta water before being poured onto the pasta to prevent clumping!