Cacio e pepe
The Roman classic — four ingredients, twenty minutes, one wide pan.
Servings 4
20 min
roman
pasta
Ingredients
400 g spaghetti
200 g pecorino romano, finely grated
2 tsp black peppercorns
salt for the water
Steps
1Toast the pepper in a wide pan until fragrant, then crack it coarsely.
2Boil the pasta in half the usual water, well salted — save a mug before draining.
3Whisk the pecorino with a splash of cool pasta water into a thick cream.
4Two minutes early, move the pasta to the pepper pan with a ladle of pasta water.
5Off the heat, wait a breath, then toss with the pecorino cream.
6Loosen with pasta water until glossy. More pecorino on top.
↗ Source — instagram.com/reel/DLk2…
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Shared via Sugo — save recipes from anywhere.