Pasta Cacio e Pepe
traditional Italian recipe
Very easy to make, maybe the easiest sauce. Like any Italian dish, the secret is in the good ingredients. In this case, the good ingredients are freshly made pasta and good pecorino and parmesan cheese.
What you will need
1 cup grated parmesan cheese
1 tablespoon ground black pepper
3/4 pound tonnarelli, linguini or spaghetti
Good olive oil
1 1/2 cups grated pecorino cheese
How to cook
We made the fresh pasta using Antimo Caputo 00 flour. It's authentic and easily findable on amazon. I also tried to add some pepper directly to the pasta. (Not traditional)
Put a pot of salted water to boil. Add the pasta and bit of flower when it's boiling. Here's the secret: throw a bit of flower in the water
Add the cheese and pepper to a bowl where you're going to serve the pasta. With a ladle, add some of the boiling water (with the secret flower) and mix just enough to make a thick paste.
Add the pasta and mix with the paste.
Serve warm and enjoy!