Cacio Whey Pepe Recipe
fusilloni, pecorino medoro, lemon ricotta whey, four peppercorn blend
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the fusilloni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- 2
Prepare the Cheese
While the pasta cooks, finely grate the Pecorino Romano cheese and set aside. This will be used for both mixing and garnishing the dish.
- 3
- 4
Combine Pasta and Sauce
Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the pasta. Immediately add the hot pasta to the bowl with the lemon ricotta whey mixture and toss to combine. If the mixture is too thick, add reserved pasta water a little at a time until the desired creaminess is reached.
- 5
Finish with Cheese
Sprinkle the grated Pecorino Romano cheese over the pasta, and toss again to combine. Adjust seasoning with salt and additional peppercorn blend if desired.
- 6
Serve
Divide the pasta among serving plates, garnishing with extra Pecorino Romano cheese and a sprinkle of four peppercorn blend on top. Serve immediately.