Pasta Cacio e Pepe (Variation Foglie d'Ulive)
Tidbits...Cacio e Pepe is a traditional Roman recipe made with spaghetti or penne. I found this delightful olive leaf pasta in Puglia where the secular olive trees and the oil they produce are truly an Italian treasure.
Ingredients
- Pasta - 400g
- Pecorino Romano - 200g grated
- Pepper - Freshly grated
- Salt - to taste
Instructions
- Cook pasta in lightly salted boiling water. Drain al dente and put a cup of cooking liquid aside.
- In a large skillet on high put a cup of the cooking liquid with the grated pecorino and stir until it is reduced by 1/2 and creamy
- Add freshly grated pepper to the pecorino and cook on high for another 2 or 3 minutes.
- Serve with more grated pecorino and pepper overtop.
