Cacio e Pepe

Name: Cacio e Pepe
Yield: 1 serving
Cuisine: Italian
Ingredients: 80 g pasta; 5 spoonfuls pecorino romano; black pepper

Serves 1

Serves 1

Directions

1Cook your pasta in non-salted water.
2Combine pecorino romano and black pepper in a bowl, add a bit of hot water, and mix with a spoon until it forms a paste.
3In a pan, toast black pepper and add a ladle of water.
4When the pasta is al dente, transfer it into the pan and finish cooking on high heat, adding more water if the pan dries out.
5Turn the heat off, let the pasta cool for a couple of minutes, then add the pecorino cream.
6Mix well with a spatula until the pasta is fully coated, top with more black pepper, and serve.

Serves 1

Serves 1

1Cook your pasta in non-salted water.
2Combine pecorino romano and black pepper in a bowl, add a bit of hot water, and mix with a spoon until it forms a paste.
3In a pan, toast black pepper and add a ladle of water.
4When the pasta is al dente, transfer it into the pan and finish cooking on high heat, adding more water if the pan dries out.
5Turn the heat off, let the pasta cool for a couple of minutes, then add the pecorino cream.
6Mix well with a spatula until the pasta is fully coated, top with more black pepper, and serve.