Cacio e Pepe
Date published: Tuesday, October 07, 2014 Author: Joanna M. Comments: 0
Pasta cacio e pepe ("cheese and pepper") is made with Pecorino Romano, a tangy aged sheeps milk cheese originally from Rome, and lots of freshly ground black pepper.
3/4 cup of freshly grated Pecorino Romano cheese
1/3 cup of freshly grated Parmigiano-Reggiano cheese
1 tablespoon of coursely grated black pepper
1/ In a large pot of boiling salted water cook the pasta until al dente. Drain the pasta reserving 1/2 cup of the cooking water. Meanwhile in a small bowl combine the cheeses.
2/ Return the pasta to the pot. Working quickly, add six tablespoons of the reserved cooking water, two tablespoons at a time, alternating the cheeses. Toss well to thoroughly coat the pasta. Sprinkle black pepper on the pasta and season with salt.
3/ Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms. Service right away.
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