We’re cooking up a simple yet mouth-watering dish, using three ingredients we already have in our kitchen. It’s too delicious not to share, and we want you to try out our cacio e pepe recipe for yourself. Buon appetito!
500g Tonnarelli fresh pasta (similar to tagliolini but thicker)
140g Pecorino Romano
Cracked Black pepper
Start by adding the pasta to a pot of salted boiling water for 4-5 minutes.
In the meantime, gently toast cracked black pepper in a pan on low heat. Once the pepper releases its pungent smell, add a ladle of pasta water and keep on a low flame.
When the pasta is cooked, drain (be sure to reserve a little bit of pasta water on the side) and add to the pan of black pepper. Toss for 1 minute then remove from the heat. Now, add the Pecorino Romano. Keep mixing whilst adding a spoonful of pasta water little by little if needed until you have a creamy consistency.
Serve right away, and enjoy! Don’t forget to tag @eatalylondon on social in your #cacioepepe photos!