Cacio e Pepe
A minimalist Roman pasta of spaghetti tossed with pecorino Romano and black pepper, emulsified with starchy pasta water.
| 225 g spaghetti | Boil spaghetti in salted water | Toss pasta with pepper, cheese slurry & water |
| 1 tsp black pepper | Toast black pepper in dry pan | |
| 85 g pecorino Romano, finely grated | Temper pecorino with hot pasta water | |
| Water, for boiling pasta |
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