CACIO E PEPE perfetta ! Ricetta facile con un trucco | Chef Max Mariola

Cook the spaghetti in boiling salted water until al dente.

In a pan, combine freshly cracked black pepper and a drizzle of olive oil over low heat to toast the pepper.

Add the cooked spaghetti to the pan and toss to coat with the pepper and oil.

Grate Pecorino cheese over the pasta and mix until creamy, adding some pasta cooking water if needed.

Serve with a glass of non-filtered white wine.

Allergens