Bigoli Cacio Whey Pepe Recipe
Pecorino, Parmigiano Reggiano, ricotta whey, black pepper
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
Cook the Pasta
Bring a large pot of salted water to a boil. Add the bigoli pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve about 1 cup of pasta water, then drain the pasta.
Sauce Preparation
Make the Sauce
In a large mixing bowl, combine the grated Pecorino Romano and Parmigiano Reggiano cheeses. Add the ricotta whey and mix well to create a creamy consistency. Season with freshly cracked black pepper.
Combining
Combine Pasta and Sauce
Add the drained bigoli pasta to the bowl with the cheese and whey mixture. Toss gently to combine, adding reserved pasta water as needed to achieve a creamy consistency. Adjust seasoning with more black pepper if desired.