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Cacio e pepe

Roman pasta. Cheese, pepper, pasta water.

Servings: 4 · Time: 20 min

Ingredients

• 400 g spaghetti
• 200 g pecorino romano
• 2 tsp black pepper
• salt for the water

Steps

1. Boil the pasta in well-salted water.Save a mug of pasta water before draining.
2. Toast the pepper in a wide pan.
3. Melt pecorino with a ladle of pasta water into a cream.
4. Toss the spaghetti through. Serve at once.

Notes

The cream should look glossy, not clumpy.

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