Cacio e Pepe
Ingredients: Pecorino Romano, Spaghettoni (or Spaghetti), Black Pepper, Rock Salt · 25 min cook time · 650kcal · ~₩12,500
Ingredients
150g Pecorino Romano, 250g Spaghettoni (or Spaghetti), 1tbsp Black Pepper, 1tbsp Rock Salt
Instructions
1. Boil water in a large pot, add rock salt, and add the spaghetti.
2. Toast the black pepper in a pan on the stove for about 2 minutes.
3. Mix grated Pecorino Romano with black pepper in a bowl, then add a little pasta water gradually and mix until it forms a thick cream.
4. Drain the pasta 2 minutes early and transfer it into the pan with toasted pepper. Add a mug of pasta water and continue cooking for 2 minutes while stirring.
5. Place the pan on top of the pot with boiling water to use the steam, add the pecorino cream into the pan, and toss and mix vigorously until creamy.
6. Serve immediately on a plate with extra pepper and cheese cream on top.
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