Cacio e Pepe

| February 18, 2020 | 0 Comments

Ingredients

250-300g Spaghetti

100g Pecorino Romano


1-2  tbsp black pepper (Madagascar)

3-4 ladle pasta cooking water

 

Preparation

1. Grate the cheese and pestle the pepper in a mortar

 

2.  Cook pasta.  Sauté the pepper in a pan with a bit olive oil.

 

3.  Add 1 ladle pasta cooking water and combine on medium heat

 

4. Also 1-2 ladle pasta cooking water to the grate cheese

 

5.  Whisk it carefully

 

6. Add cooked pasta to the pepper and combine.  Add 1 ladle pasta cooking water

 

7.  Remove from the heat and add pecorino

 

8. Combine everything. ENJOY

Category: Berlin Kitchen

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