cacio e pepe;
A classic pasta with pepper and cheese. A simple pasta dish, perfect for weeknight meals or when you're craving delicious italian but want none of the work.
Servings: 4
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Ingredients
- 1 lb dried pasta (reserve pasta water)
- 2 cups finely grated pecorino romano (can substitute parmesan for a milder flavor)
- 1 tsp freshly ground black pepper
Instructions
- Bring a large pot of water to a rolling boil. Add the pasta and cook until al dente.
- Meanwhile, in a large bowl, combine 1½ cups of pecorino romano and 1 tsp freshly ground black pepper, and ⅓ cup pasta cooking water. Mix together to form a paste.
- Once pasta is al dente, reserve a bit of the pasta water before pouring into a large strainer to drain. Add the strained pasta to the bowl with the parmesan mixture and toss vigorously.
- Adjust based on taste. Add additional Tbsps of hot water to loosen the sauce as needed and melt the cheese.
- Serve topped with a sprinkle of pecorino romano and pepper to taste. Serve immediately.
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