Ricette
Pasta cacio & pepe
Ingredients (2 people)
- 160 g of pasta
- 80 g of grated aged Pecorino Toscano PDO
- Black pepper and salt to taste
Preparation
Cook the pasta in plenty of salted boiling water.
Put the cooked pasta apart, then drain the cooking water taking care to leave a residue into the saucepan: this is the secret way to obtain a creamy cacio & pepe sauce.
Add the Pecorino Toscano PDO to the left hot cooking water a little at a time, then mix until the water is completely absorbed: the cacio & pepe cream is ready!
Put pasta in the saucepan again and mix it vigorously with the cacio & pepe cream.
Serve hot with plenty of freshly ground pepper on top.
Read the recipe on the blog “Buone ricette per cattivi cuochi”