Cacio e Pepe Recipe

Fill a large pot with about 3L water. Add 1 tablespoon of salt and bring to a boil.

Meanwhile grate the cheese and place in a medium-sized bowl. Set aside.

Toast the peppercorns on a dry pan for about 2-3 minutes. Transfer to a mortar and pestle and crush.

When the water is boiling, add the pasta and cook 3 minutes less than on the package instructions.

When pasta is cooked for 5 minutes, place crushed pepper back into the dry pan, add about ½ cup of pasta water and cook. At this stage you also need to prepare cheese paste: to the bowl with the grated pecorino, add 1/2 cup of pasta water and stir until smooth paste forms. Set aside.

Add the pasta to the pan, then add about 1/2 of pasta water and mix. Cook the pasta this way for 2-3 minutes, add more pasta water as needed.

Turn the heat off, add the cheese paste and cook, stirring and tossing until all the cheese is melted, combined and creamy.

Serve immediately!

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