Kitty Cooks🐱🐾

Cacio e Pepe🇮🇹🧀 Ingredients (Serves 2) • 250g spaghetti or tonnarelli • 120g Pecorino Romano, finely grated • 2 tsp freshly cracked black pepper • Pasta water, reserved Instructions 1. Grate the cheese: Finely grate the Pecorino Romano. The finer the cheese, the smoother the sauce. 2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve at least 250ml of pasta water before draining. 3. Make the cheese cream: Add a small amount of warm pasta water to the Pecorino Romano. Whisk continuously. Slowly add more water until you have a smooth, creamy sauce. 4. Toast the pepper: Add the black pepper to a dry pan over medium heat. Toast for 30–60 seconds until fragrant. 5. Build the sauce: Add a splash of pasta water to the pan with the pepper. Add the cooked pasta and toss well. 6. Combine: Remove the pan from direct heat. Add the Pecorino mixture and continue tossing. Add more pasta water if needed until silky and glossy. 7. Serve: Finish with extra Pecorino Romano. Top with freshly cracked black pepper. #cacioepepesauce #cacioepepe #pastarecipes #dinnerideas #easyrecipes