Mezzemaniche, Cacio e Pepe
Serves 1
Directions
- 1Add Pecorino Romano and a little pinch of black pepper to a bigger bowl.
- 2Slowly incorporate a little bit of hot water at a time and mix everything until it forms a paste.
- 3Boil pasta.
- 4Toast some black pepper over medium heat.
- 5Add a ladle of water to the black pepper, creating a black pepper tea.
- 6Once the pasta is al dente, transfer it into the black pepper tea, cooking it in this water.
- 7Continue adding pasta water and moving it around until the pasta is completely cooked.
- 8Take off the heat and wait two minutes, ensuring a little water is left in the pan.
- 9Add the cream, some here, some there.
- 10Using a spatula, mix the cream into the pasta.
- 11Add a little more black pepper.
Ingredients
- pinch black pepper
- Pecorino Romano
- Mezzemaniche
- hot water
- pasta water
- cream
Equipment
bigger bowlspatulapan
Tips
- Wait 2 minutes off the heat with a little water left in the pan before adding the cream.
- The process makes this dish a whole lot easier.
- You can get away with adding more ingredients such as butter, truffle oil or garlic etc.
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