← THE COLLECTIONRECIPE 005

Cacio e pepe.

EVERYDAY /
PASTA005

2 servings5 ingredients3 actionsCheck off ingredients and actions

Before you beginFinely grate Pecorino; coarse shreds will not melt smoothly. Set out a large mixing bowl.

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Black pepper, freshly cracked1 tsp

Spaghetti200 g

Water1.5 litres

Fine salt1 tsp

Pecorino Romano, finely grated70 g

ToastToast the cracked pepper in a dry skillet over low heat for 1 minute, until fragrant. Take off heat.

BoilBoil pasta in lightly salted water to al dente. Reserve 300 ml of the starchy water, then drain.

EmulsifyIn a bowl mix cheese and toasted pepper with 2 tablespoons slightly cooled pasta water. Add pasta off heat and toss briskly, adding water until creamy.