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Cacio e Pepe
Just two ingredients - cheese and pepper - yet one of the trickiest Roman classics to master.
Sestavine
- 400g tonnarelli or spaghetti
- 200g pecorino romano, finely grated
- 2 tsp freshly cracked black pepper
- Salt
Priprava
Toast the pepper in a dry pan for 1 minute until fragrant. Cook the pasta until al dente, reserving the cooking water.
Whisk the grated cheese with a little warm pasta water into a smooth cream, taking care it doesn't clump.
Add the drained pasta to the pepper, toss with the cheese cream, and serve immediately.
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