Leonardo Vignoli's Cacio e Pepe - Andrew Zimmern
Discover Leonardo Vignoli's saucy Cacio e Pepe—finely grated Pecorino Romano, hot pepper, and quick cooking for a creamy Roman pasta classic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
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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