cacio-e-pepe

cacio-e-pepe recipe on DishRoll

Ingredients

• 1 400g spaghetti or tonnarelli
• 2 150g Pecorino Romano, finely grated
• 3 50g Parmesan, finely grated
• 4 2 tsp freshly cracked black pepper (coarsely ground)
• 5 Pasta water (heavily salted)

Instructions

1. 1
   Cook pasta in well-salted boiling water. Reserve 1.5 cups pasta water before draining.
2. 2
   Toast cracked black pepper in a large dry skillet over medium heat 1 min until fragrant.
3. 3
   Add ½ cup pasta water to the pan, bring to simmer.
4. 4
   Add drained pasta and toss. Remove from heat completely. Add cheese gradually while tossing vigorously, adding pasta water a splash at a time to create a creamy sauce. The pan must not be too hot or cheese will clump.
5. 5
   Serve immediately with extra Pecorino and cracked pepper. Only 5 ingredients — the technique is everything.