Spaghetti cacio e pepe Ingredients: olive oil freshly ground pepper - 500 g of - spaghetti or rigatoni - 100 g of - pecorino romano.
Utensils： 1 Grater grater- 1 salad bowl 1 Wooden spoon 1 pitter
Total time:
20 min
Preparation:
10 min -
Cooking:
10 min
Phase 1
Grate the pecorino at the last moment.
Phase 2
Put it in a salad bowl.
Phase 3
Add ground black pepper (to taste), and 2 to 3 tablespoons of olive oil.
Phase 4
Cook the pasta “al dente” in a large volume of boiling salted water.
Phase 5
Drain the pasta.
Phase 6
Pour them immediately into the salad bowl containing the cheese, pepper and oil. Stir well.
Phase 7
Taste.
Utensils： 1 Grater grater- 1 salad bowl 1 Wooden spoon 1 pitter
Total time:
20 min
Preparation:
10 min -
Cooking:
10 min
Phase 1
Grate the pecorino at the last moment.
Phase 2
Put it in a salad bowl.
Phase 3
Add ground black pepper (to taste), and 2 to 3 tablespoons of olive oil.
Phase 4
Cook the pasta “al dente” in a large volume of boiling salted water.
Phase 5
Drain the pasta.
Phase 6
Pour them immediately into the salad bowl containing the cheese, pepper and oil. Stir well.
Phase 7
Taste.