Tuesday, August 24, 2010

Cacio e Pepe (Slightly More Printable Recipe)

8 oz Fettucine
2 T butter
1/3 cup pasta water (more as needed; this is a sauce after all)
black pepper to taste
1/3-1/2 cup grated Pecorino

1. Boil pasta in a large pot of salted water.

2. Drain, reserving 1 cup of pasta water.

3. Combine hot pasta, butter, black pepper, pasta water, and Pecorino cheese. Stir to combine.

4. Serve alone or in Parmesan cheese tostadas.


For the complete essay and photos, click here: On Cacio e Pepe

© 2011, OnBlank.com

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