Pasta Cacio e Pepe

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This was the most simple pasta sauce to prepare…and it was absolutely delicious! Traditionally it is made with long thin noodles, but my orrechiette (little ears) was delicious as well (even though some will think I committed a sacrilegious act by using the incorrect pasta shape!!) This dish is a typical Roman dish and the important thing is to reserve some of the pasta water in order to make the sauce! The starch in the water helps the sauce bind to the pasta.

Ingredients:

1 lb. pasta – I used orrechiette (little ears), but I think anything would work well

200 g. pecorino romano – freshly grated (Trader Joe’s has a great one!)

Pepper to taste

Directions:

Cook the pasta as directed.

While the pasta is cooking, grate the cheese into a large bowl.

Add some of the pasta water, a little at a time, to the grated cheese. Mix it up until it melts into a nice consistency. Do not make it runny!

Add the cooked pasta and lots of pepper. Mix well and serve

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