Teaching Noel Miller How to Make Cacio e Pepe | What's For Lunch

Crush the Pecorino Romano cheese in a bowl using a pestle.

Toast the black peppercorns in a pan.

Boil water and add salt until it tastes like sweat.

Drop the fresh pasta into the boiling water and cook for about 3 minutes.

Reserve some pasta water before draining the pasta.

In a pan, add butter and beef tallow and heat until melted.

Add the cooked pasta to the pan with the melted butter and tallow.

Pour in reserved pasta water to create a creamy sauce.

Add the crushed Pecorino Romano cheese and stir to emulsify the sauce.

Equipment Needed

Dietary

Allergens