Cheese and Pepper Pasta (Cacio e Pepe)
When making cacio e pepe, less is more. Cacio e pepe an elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil.
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Cooking tools:
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- Skillet
- Colander
- Tongs
- Ladle
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- Measuring spoon
- Stove
- Plate
Ingredients
- Kosher salt, to taste
- 1 lb. pasta, preferably tonnarelli or spaghetti
- 4 tbsp. extra-virgin olive oil
- 2 tsp. freshly cracked black pepper, plus more to taste
- 1 cup finely grated Pecorino Romano
- 3⁄4 cup finely grated Cacio de Roma
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