Cacio e Pepe

• porzioni: 2 servings
• tempo totale: 45 minutes

Ingredienti

Flour

Semolina flour

Eggs

Olive oil

Romano

Parmigiano reggiano

Garlic

Parsley

Lemon

Salt

Black pepper

Butter

Istruzioni

For the Cacio e Pepe

Start by grading equal parts of parmesan (or parmigiano reggiano) and romano cheese. - Romano - Parmigiano reggiano

Melt butter (not in actual cacio e pepe) and toast freshly ground pepper by sprinkling some on top. - 1 tbsp Butter - Black pepper

Add the cooked pasta. Try timing the addition of the pasta when you see a foaming of the butter.

Add both of the graded cheeses to melt and had a solid half cup of pasta water and stir/mix.

Toss/mix until all of the cheeses has melted into the pasta followed by adding salt and pepper and tasting. - Salt - Black pepper

Once plated, sprinkle a little more pepper on top to give it the pepe in cacio e pepe.