Cacio E Pepe Recipe
black pepper and cheese pasta, parmesan reggiano, pecorino locatelli, confit egg, focaccia
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Ingredients
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Cacio e Pepe Pasta
Method
Preparation
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- 2
Prepare the Cheese Mixture
In a large bowl, combine the grated Parmesan Reggiano and Pecorino Locatelli. Set aside.
- 3
Combine Pasta and Cheese
In the same pot used for cooking the pasta, add the drained spaghetti. Over low heat, gradually add the cheese mixture, tossing the pasta with the cheese. Add reserved pasta water a little at a time until a creamy sauce forms.
- 4
Season with Black Pepper
Add the freshly cracked black pepper and salt to taste, tossing to combine thoroughly.
- 5
Serve
Plate the pasta and top with more grated cheese, if desired. Serve immediately.
