Cacio e pepe
Ingredients
1/2 cup pecorino romano
1/2 tsp ground black pepper
4 tbsp salted butter
1/2 cup pasta water, reserved
1 lb dry or fresh fettuccine
2 tbsp salt
Method
1. Fill a large pot of water and bring to a boil with the two tbsp of salt.
2. In a small saucepan, toast the black pepper on low heat for 2-5 minutes until fragrant. While the pepper is toasting, add the grated pecorino to a medium bowl. Place the pepper into the bowl with the pecorino.
4. Once the water has come to a boil, add in the pasta and cook for the allotted amount of time. Once the pasta is about halfway cooked, take out the needed amount of pasta water.
6. Add the pasta water to the cheese and pepper and whisk until the cheese is mixed in and creamy and the sauce is not too thick but not watery.
7. Drain the pasta and add it back into the pot, pour over the sauce and add in the butter. fold the butter in until melted and creamy. Enjoy!
Notes
