Tagliatelle Cacio E Pepe Recipe
Pecorino Romano, 24-month aged Parmigiano-Reggiano, freshly ground black pepper
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Ingredients
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Pasta
Cheese
Seasoning
Method
Pasta Preparation
- 1
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta cooking water before draining.
Cheese Preparation
- 2
Grate the Cheeses
While the pasta is cooking, finely grate the Pecorino Romano and Parmigiano-Reggiano cheeses. Set aside.
Combine Ingredients
- 3
Mix Pasta with Cheese and Pepper
In a large mixing bowl, combine the hot, drained pasta with the grated cheeses and freshly ground black pepper. Toss well to coat the pasta evenly, adding reserved pasta water as needed to create a creamy sauce.
- 4
Adjust Seasoning
Taste the pasta and adjust the seasoning with salt and more black pepper if necessary. Toss again to ensure everything is well mixed.
Serving
- 5
Plate the Dish
Serve the Tagliatelle Cacio e Pepe immediately, garnished with extra cheese and a sprinkle of black pepper on top.