Serves 1
Directions
- 1Boil water with a little bit of salt.
- 2Add the pasta and cook for approximately 5-6 minutes.
- 3Prepare the cream by mixing Pecorino cheese with fresh black pepper and a little bit of water.
- 4Ensure the cream is soft, like yogurt, adding more Pecorino or pepper as desired, and not too much water.
- 5The hot pasta's temperature will create the cream.
- 6If the cream is not soft enough, use the "Bagnomaria" technique to soften it more.
- 7Finish the dish with more black pepper.
Ingredients
- Tonnarello Cacio e Pepe (fresh pasta made with eggs) or large spaghetti
- black pepper
- Pecorino cheese
- salt
- water
Tips
- Use fresh pepper for the cream.
- When cooking, always be happy.
- It is difficult to make Cacio e Pepe for more than six people in a restaurant setting.
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