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Cacio e Pepe | by naotakem
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Cacio e Pepe

Cooked freshly ground black pepper in olive oil, tossed with al dente spaghetti and grated Pecorino-Romano + Parmigiano Regiano.



1. Grate cheeses

2. Cook pasta to near-al dente

3. Heat olive oil in skillet and toast coarsely ground black pepper until fragrant

4. Add pasta cooking water to skillet, drain pasta, then add to skillet

5. Coat pasta well with oil and peppers, then sprinkle cheese

6. Mix until creamy

7. Serve onto heated plates and eat immediately

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Taken on June 13, 2010