Serves 1
Directions
- 1Start with the rigatoni and toast the black pepper.
- 2Add pasta water to the toasted pepper.
- 3Add more Pecorino Romano to create a creamy sauce.
- 4Once the pasta is ready, add it to the sauce.
- 5If needed, add a little more pasta water to achieve the desired creaminess.
- 6Add more Pecorino Romano to taste.
Ingredients
- Rigatoni
- Black pepper
- Pecorino Romano
- Parmigiano
- Pasta water
Tips
- Do not use oil or butter for a traditional cacio e pepe.
- If the dish is too hot, the cheese can become stringy.
- If Pecorino Romano is too salty, you can use Parmigiano or a mix of both.
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