Cheese and black pepper

Tools

Everything I used for this recipe
  • Bembo Qualità d'Autore - Marble Mortar
    Bembo Qualità d'Autore - Marble Mortar

    Bembo Qualità d'Autore - Marble Mortar

    regular price $159.50
  • Microplane - Grate for Zest
    Microplane - Grate for Zest

    Microplane - Grate for Zest

    regular price $17.50
  • Babish - Stainless Steel Tongs
    Babish - Stainless Steel Tongs

    Babish - Stainless Steel Tongs

    regular price $13.99
  • STAUB - 9Qt Cast Iron Stockpot
    STAUB - 9Qt Cast Iron Stockpot

    STAUB - 9Qt Cast Iron Stockpot

    regular price $434.95
  • OXO - Wooden Corner Spoon
    OXO - Wooden Corner Spoon

    OXO - Wooden Corner Spoon

    regular price $6.99
  • All-Clad Stainless Steel Fry Pan
    All-Clad Stainless Steel Fry Pan

    All-Clad Stainless Steel Fry Pan

    regular price $186.93
  • Berard - Olive Wood Salt Shaker
    Berard - Olive Wood Salt Shaker

    Berard - Olive Wood Salt Shaker

    regular price $39.63
  • OXO - Stainless Steel Ladle
    OXO - Stainless Steel Ladle

    OXO - Stainless Steel Ladle

    regular price $15.95

Cacio e Pepe (Recipe)

INGREDIENTS

  • 200gr Spaghetti
  • 2 Cups of Pasta Water
  • Black Pepper to taste, I used 16gr
  • 150gr Grated Pecorino or Parmesan Cheese

INSTRUCTIONS

  1. In a Mortar grind the Pepper (you can also use pre-ground pepper)
  2. Add the Pepper in a Steel Skillet and cook until it releases its aroma (without burning).
  3. Cook the Pasta for only 5 minutes and remove some of the water.
  4. Add Pasta Water to pan with Pepper and bring to a boil.
  5. Add the pasta to the skillet and cook for 4 minutes or until al dente.
  6. Add Grated Parmesan Cheese in small portions, stir and repeat until you get a creamy sauce.