Cacio E Pepe

Cacio E Pepe

This simple pasta recipe is an upgrade to your pasta game. Serve alongside crunchy garlic bread and a side salad for a complete meal.

93
1
0
5
0
Editor
Rating
Facebook
Shares
Tweets
Pinterest
Pins
Google+

Ingredients

  • 4 1/4 to 5 cups (34 to 41 fluid ounces) boiling water or exceptionally hot tap water
  • Generous pinch salt
  • 3 1/2 ounces (100 grams) Cacio de Roma, finely grated (ideally the cheese should be the semi-soft sheep?s cheese from Lazio called Cacio de Roma, but if this is hard to find use pecorino Romano or Parmigiano-Reggiano instead)
  • 1/2 to 1 teaspoon freshly ground black pepper
  • 11 1/2 ounces (320 grams) fresh tonnarelli or dried spaghetti
  • 3 tablespoons extra-virgin olive oil

Directions

Want to see the entire recipe? Click here Published February 24, 2016.

Leite's Culinaria


More Main Dish Recipes:


















  
Already registered? Log in
Join the cool table...
(You can save and share your favorite recipes!)
Yes, I agree to the SavvyFork's terms of use!