CACIO E PEPE

Serving size for 1

Ingredients

1/2 Cup Of Pecorino Romano

1 Tsp Of Crushed Black Pepper Corns

1 Tbsp Of Olive Oil

200g Of Spaghetti

​

Cooking Instructions

1. In a boiling pot filled with salted water, add in your pasta. To prevent the noodles from sticking to each other, add a tablespoon of neutral oil. Cook your pasta 2 minutes below package instructions as you will finish cooking your noodles in the pan later. 

2. Strain your pasta and save 1 cup of pasta water.

3. In a small mixing bowl, take 3-4 tablespoons of the remaining pasta water and add the cheese, stirring it to make a paste.

4. Heat up a pan at medium heat and roast your pepper corns with a splash of olive oil. It should take about 3-5 minutes to roast your peppers.

5. Add your strained pasta to the pan along with the half of the saved pasta water and simmer for about 3 minutes.

6. Once the pasta is al dente, turn the pan to low heat and mix in the cheese paste and stir until combined.

7. Serve with extra shavings of Pecorino Romano and finish it with more cracked black pepper.

​