Cacio e Pepe
Ingredients
The pasta
-
8
ounces
linguini, spaghetti or bucatini
The seasoning
-
½–1
teaspoon
fresh ground black peppercorns
-
½
cup
shredded pecorino romano
Optional garnishes
-
to taste
olive oil
-
to taste
chili flakes or Aleppo pepper
-
to taste
parsley or basil
Instructions
- Cook the pasta in salted water until al dente, reserving 2 cups of the hot pasta water.
- Toast the crushed peppercorns in a dry skillet for 1 minute, then add ½ cup of pasta water and simmer.
- Mix the pecorino cheese with ½ cup of hot pasta water to create a slurry or paste and set aside.
- Add the cooked pasta to the skillet with the pepper water and stir, adding more pasta water if needed.
- Stir in the pecorino paste, adjusting the consistency with more pasta water as necessary.
- Taste and adjust seasoning, then serve sprinkled with more pecorino, chili flakes, parsley, and a drizzle of olive oil.
Nutrition Facts (estimated)
Servings
2-3
Calories
349
Total fat
11.8g
Total carbohydrates
49.9g
Total protein
11.5g
Sodium
895.1mg
Cholesterol
4.9mg
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