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|Tornarelli Cacio e Pepe
|Recipe contributed by Gary Bonacci
- 2 teaspoons ground peppercorn
- 1 tablespoon salt
- 1 1/2 (6 ounce) Cup Pecorino Romano
- 3 tablespoons olive oil
- 1 pound spaghetti
|Place spaghetti in pot adding salt and cook until al dente. Set aside 1 ladleful of the pasta water. While spaghetti is cooking place olive oil and ground peppercorn in a sauce pan and heat over low-medium heat. Stir occasionally. When spaghetti is done, place directly into sauce pan and add cheese slowly and mix well.
* If mix is too thick add a little pasta water.
** You may not need all of the cheese. Cheese & pepper should just stick to the pasta & not become thick.
*** You can also heat a pan to med-high heat and create a small bowl with parmesan cheese. Coat pan with olive oil, place cheese in pan & bring to boil until cheese becomes "toasted". Remove from pan and place over upside down coffee cup or something similar to form a small bowl. Place Cacio e pepe in your new "bowl."
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