Spaghetti cacio e pepe (2)
Instructions
Bring water to boil for pasta and salt when bolle dip spaghetti.
Meanwhile, in a soup-tureen, 3 tablespoons of cooking water to dilute the previously grated pecorino and an abundant ground pepper getting a cremina.
Drain the pasta al dente rather wet and fold to cremina.
Serve immediately.
Ingredients and dosing for 4 persons
- 320 g of type pasta spaghetti
- 100 g of pecorino romano cheese
- Minced 1 of black pepper
- Salt