Cacio e pepe pasta

Preparation

1. 1

   Cook the spaghetti in a pan of lightly salted water on induction.

   🌡 100°C⏱ 10 min🔧 casserole induction
2. 2

   Toast the pepper in a large frying pan, then add a ladle of cooking water.

3. 3

   Mix the grated pecorino with a little warm cooking water to make a cream.

4. 4

   Drain the pasta al dente into the pan, remove from the heat and gradually stir in the pecorino cream.

   ⏱ 3 min🔧 poêle induction

   💡 Avoid high heat when adding the cheese.