1st day of Christmas - Penne Cacio e Pepe
Tidbits...Cacio e Pepe is an antique traditional Roman recipe. The sauce has only 2 ingredients so the important part is "making it right". Make the sauce in a separate bowl with finely freshly grated cheese, freshly ground pepper and reserved cooking liquid. Whisk it until completely blended and creamy.Then toss with hot pasta.
Ingredients
- Penne Rigata - 250 g
- Pecorino Romano - 100 g
- Black pepper - freshly grated (abundant)
- Salt - pinch
Instructions
- Cook pasta in abundant lightly salted water until al dente. Drain and reserve 1 cup cooking liquid.
- While pasta is cooking take 2 ladles (about 1 cup) of cooking liquid and put in large skillet. Turn on high and add grated pecorino stirring constantly until reduced, well blended and creamy.
- Add pasta to sauce and add freshly grated black pepper .
- Serve hot and grate additional black pepper and pecorino over each dish.
