Hungry Man
Senior Member
Cacio e Pepe:
View: https://youtu.be/XqI0hRVzE7o
Ingredients
Ingredients
- 200 g thick spaghetti (preferably spaghettoni)
- 120 g (approx. 1.5 cup) grated pecorino
- 1 tbsp black pepper
- Salt to taste
- Water
- Ground the pepper corns in a mortar pestle
- Grate the pecorino cheese and set aside in a small bowl
- Bring water to boil in a large pot and season with salt
- Add the pasta to boiling water and give it a stir
- Cook the pasta 3 minutes less than the suggested time
- Heat up a pan on medium heat and toast the ground black peppers for 1 minute
- Add some pasta water to the pan with toasted black peppers
- Once you cook the pasta (slighlty less than al dente) add them to the pan
- Add 2-3 tbps of pasta water to grated pecorino cheese
- Mix it to create a creamy texture
- Turn off the stove and add the creamy pecorino to the pasta
- Mix it to combine and create the cream
- Add more pasta water if it feels dry
- Serve and garnish with ground peppers and pecorino (optional)
I was a bit scared 
