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Cacio e Pepe

Name: Cacio e Pepe
Total time: 20m
Yield: 2 servings
Cuisine: Vatican City
Ingredients: 200g tonnarelli or spaghetti; 100g Pecorino Romano, finely grated; Whole black pepper; Salt

Three-ingredient Roman pasta with Pecorino Romano and toasted black pepper.

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20m 2 servings Medium

Ingredients

• 200g tonnarelli or spaghetti
• 100g Pecorino Romano, finely grated
• Whole black pepper
• Salt

Method

Step 1 of 425%

Toast cracked pepper in dry pan.

Swipe left/right to change step

1
Toast cracked pepper in dry pan.
2
Cook pasta al dente; reserve starchy water.
3
In bowl, whisk Pecorino with warm pasta water to cream.
4
Toss pasta with pepper, then cheese cream until silky.