Classic Italian Cacio E Pepe Pasta
Ingredients
- 200g pasta
- 1 teaspoon black pepper
- 100g Pecorino cheese
Preparation
Boil the pasta in salted water until al dente.
Toast the black pepper in a dry pan over medium heat.
Grate the Pecorino cheese.
Reserve a cup of pasta cooking water before draining.
Drain the pasta and add it to the pan with the toasted pepper.
Stir in the grated cheese and reserved pasta water to form a creamy sauce.
Serve immediately.
