Cacio E Pepe - Proper

• 份量: 4 servings
• 总时间: 1 minute

配料

1 lb spaghetti

2 cups Pecorino Romano cheese, finely grated

2 teaspoons whole black peppercorns, crushed

步骤

Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente.

While the pasta cooks, crush the black peppercorns and toast them in a dry pan over medium heat for about 1 minute, until fragrant.

Add a ladle of pasta water to the pan with the toasted pepper and allow it to bubble for a few seconds.

Transfer the pasta directly from the pot into the pan and toss to coat.

In a bowl, combine the finely grated Pecorino Romano with a ladle of warm pasta water and mix until a thick paste forms.

Remove the pan from heat and allow the pasta to cool slightly so it is still hot but not scorching.

Add the Pecorino paste and toss vigorously with the pasta, adding small amounts of pasta water as needed until a smooth, creamy sauce forms.

Plate immediately and finish with extra Pecorino Romano and freshly cracked black pepper