Cacio e Pepe

Name: Cacio e Pepe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 350 g spaghetti, bucatini or tonnarelli, 12 oz; 220 g Pecorino Romano DOP, finely grated, about 2 cups; 6–8 g whole black peppercorns, freshly ground, about 1-1 1/2 tablespoons, plus more to taste, preferably Tellicherry; 1.75 l water, about 7 1/2 cups; use less water than usual to increase starch concentration; ½ tbsp coarse salt, very little, as Pecorino is naturally salty

Wby @jamesmwestover1 · made 1×

A classic Roman pasta of spaghetti tossed with Pecorino Romano, toasted black pepper and starchy pasta water.

Prep 10 minCook 10 min#italian #roman #pasta #vegetarian #dinner #stovetop

Cook

4 servings

Steps

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Cook notes

After you cook this, log it with a note for next time: "less salt", "double the garlic".

Source: recipesfromitaly.com