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Halal Cacio e pepe
Description
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Serves: 4
Total Time: 15 minutes
Ingredients
- 320g — Molino Spaghetti No. 5
- 100ml — olive oil
- 200g — grated Pecorino Romano cheese
- to taste — Salt and coarsely ground black peppe
Instructions
- Bring a pot of salted water to a boil and cook the spaghetti until it's 'al dente'.
- In a small pan, toast the ground black pepper. Add a small cup of cooking water and turn off the heat.
- In a bowl, mix the halal hard sheep cheese with the olive oil and 2 to 3 tablespoons of pasta water. Season it with salt if necessary.
- Drain the pasta and put it in the pan with pepper and cooking water. Add the cheese mixture off the heat and toss it well.