Rigatoni Cacio e Pepe

Serves 1
facebook.com

Directions

  1. 1Start with the rigatoni and toast the black pepper.
  2. 2Start with the rigatoni and toast the black pepper.
  3. 3Start with the rigatoni and toast the black pepper.
  4. 4Add pasta water to the toasted pepper.
  5. 5Add pasta water to the toasted pepper.
  6. 6Add pasta water to the toasted pepper.
  7. 7Add more Pecorino Romano to create a creamy sauce.
  8. 8Add more Pecorino Romano to create a creamy sauce.
  9. 9Add more Pecorino Romano to create a creamy sauce.
  10. 10Once the pasta is ready, add it to the sauce.
  11. 11Once the pasta is ready, add it to the sauce.
  12. 12Once the pasta is ready, add it to the sauce.
  13. 13If needed, add a little more pasta water to achieve the desired creaminess.
  14. 14If needed, add a little more pasta water to achieve the desired creaminess.
  15. 15If needed, add a little more pasta water to achieve the desired creaminess.
  16. 16Add more Pecorino Romano to taste.
  17. 17Add more Pecorino Romano to taste.
  18. 18Add more Pecorino Romano to taste.

Ingredients

  • Rigatoni
  • Rigatoni
  • Rigatoni
  • Black pepper
  • Black pepper
  • Black pepper
  • Pecorino Romano
  • Pecorino Romano
  • Pecorino Romano
  • Parmigiano
  • Parmigiano
  • Parmigiano
  • Pasta water
  • Pasta water
  • Pasta water

Tips

  • Do not use oil or butter for a traditional cacio e pepe.
  • If the dish is too hot, the cheese can become stringy.
  • If Pecorino Romano is too salty, you can use Parmigiano or a mix of both.