Pasta a Cacio e Pepe - Percatelli with Pecorino Romano & Black Pepper

For your Shopping Cart:

A simple Roman dish with little preparation and a ton of flavor. Season your favorite long cut of pasta with fresh black pepper and grated Romano cheese for a quick, week-day dinner.

Ingredients:

• DeLallo Natural Sea Salt Coarse
• 1 (1-pound) package DeLallo Percatelli
• 1 1/2 cups DeLallo Grated Pecorino Romano Cheese
• 1 heaping teaspoon freshly ground black pepper

Directions:

Bring 5 quarts of salted water to a boil. Once boiling, add pasta and cook for al dente texture. Drain, reserving 1 cup of pasta water.

Return the pasta to the pot and add 1 cup of cheese, pepper and some of the reserved pasta water. Toss well; ensuring the cheese, pepper and water mixture coat the pasta evenly.

Serve immediately. Sprinkle the remaining cheese on top of each serving.

Serves 4 Printer-friendly version