Posted by: Peperonata in MyBlog on Dec 26, 2009
Cacio e Pepe Pasta
Ingredients:
2 lb fresh pasta spaghetti
3 1/2 cups Pecorino Romano cheese, finely grated (8 ounces)
6 tablespoons unsalted butter (3/4 stick) cut into tablespoon-size pieces
2 teaspoons coarsely ground black pepper
Preparation:
1 - Bring a large pot (at least 12 quarts) of salted water to a boil.
2 - Add fresh pasta and cook according to package directions.
3- Drain pasta, reserving 2 cups of the cooking water.
4 - Return pasta and cooking water to the pot and place over low heat.
5 - Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes.
6 - Season with salt, and serve with additional cheese if desired.
7 - Serve and ENJOY !