- 350 g Bucatini
- 200 g grated pecorino romano
- 10 g Ground black pepper
- Salt to taste
Crush the peppercorns and grate the cheese by collecting it in a bowl
Put the pecorino in a bowl with a few tablespoons of cold water and mix until you get a thick cream.
In a hot frying pan, brown the dry pepper to toast it.
Cook the pasta in abundant salted water, halfway through cooking the pasta move it into the pan with the pepper, then add a couple of ladles of cooking water and finish with the risotto technique.
When the pasta is cooked, turn off the flame and add the Roman pecorino cream.
Stir everything together until you get the desired cream (if the pasta is not very creamy you can add more pecorino romano until you reach the desired consistency).
- Serve the cacio e pepe pasta immediately on plates, adding a sprinkling of grated cheese and freshly ground pepper.