Leonardo Vignoli's Cacio e Pepe
Discover Leonardo Vignoli's saucy Cacio e Pepe—finely grated Pecorino Romano, hot pepper, and quick cooking for a creamy Roman pasta classic.
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Cooking tools:
- Grater
- Pepper mill
- Pot
- Stove
- Colander
- Mixing bowl
- Wooden spoon
- Ladle
- Measuring cup
- Plate
Ingredients
- Sea salt
- 1 pound spaghetti or tonnarelli
- 2 cups finely grated Pecorino Romano
- 2 teaspoons freshly ground black pepper, plus more to taste
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