Empty My Fridge
Spaghetti cacio e pepe
Ingredients
- Spaghetti1 lb
- Pecorino cheese 路 grated7 oz
- Black pepper 路 crackedto taste
Instructions
- Toast the black pepper in a dry pan to bring out its aroma.
- Grate the Pecorino Romano and mix it with a little starchy pasta water until smooth and creamy.
- Cook the spaghetti in salted water until al dente, then move it straight into the pan with the toasted pepper.
- Add the Pecorino mixture and a little more pasta water. Stir vigorously until creamy and evenly coating the pasta.
- Finish with an extra sprinkle of black pepper.
Summarized from GialloZafferano's video. Watch it for the details.
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