Cacio e Pepe is a delicious and simple recipe from Rome that comprises just three ingredients: pasta, pepper and pecorino romano (an Italian sheep's milk cheese).
I discovered this recipe on Orchidea’s food blog Viaggi & Sappori so this is both a Recipe Road Test and my first entry in Presto Pasta Night, a weekly event founded by Ruth from Once Upon A Feast.
Cacio e Pepe
2 ½ tablespoons Pecorino Romano, per person
½ teaspoon freshly milled black pepper, per person
1. Cook pasta al dente.
2. Grate Pecorino Romano and add black pepper.
3. When pasta is cooked, strain it and reserve some of the cooking water.
4. Quickly sprinkle pasta with Pecorino and pepper, adding hot cooking water to melt the cheese and form a creamy sauce.
Anna’s Variations: I increased the amounts of cheese, because that’s what I always do.
Jonas and I both really enjoy this recipe. It’s fast to make and even better it’s something you can eat when you get home from work and discover there’s nothing in the fridge.
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