cacio-e-pepe
This pasta doesn’t need much, just three ingredients and the right technique. Toasted black pepper, spaghetti, and Pecorino Romano come together in the creamiest, richest sauce Simple, bold, and full of flavor. Cacio e Pepe never misses.
Ingredients
2 teaspoons whole black peppercorns
0.5 lb (225g) spaghetti, preferably square cut (like tonnarelli or chitarra)
0.75 cup (60g) Pecorino Romano, finely grated
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