MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roscioli Roman Cacio E Pepe
Categories: Five, Pasta, Cheese
Yield: 5 servings

2 tb Whole black peppercorns
7 1/2 oz (4 1/4 c) fine grated
- Pecorino Romano; more to
- serve
3 1/3 oz (1 1/3 c) fine grated
- Parmigiano-Reggiano
1 lb Dried tonnarelli, spaghetti
- (regular or thick) or long
- fusilli

Bring a large pot of water to a boil. (Do not add salt.)

Meanwhile, in a very large nonstick skillet or pot set
over high heat, toast the peppercorns just until
fragrant. Let cool, then grind or crush very coarsely.
Reserve 1 teaspoon for serving.

In the same skillet or pot, combine the cheeses and
remaining pepper. Add 1½ cups warm water and stir to
make a thick pecorino cream.

Add the pasta to the boiling water and stir. Keep the
heat very high until the water returns to a boil, then
stir again and adjust the heat as needed to keep the
water bubbling. Set a timer for 8 minutes.

Set the pecorino cream over very low heat. When the
timer goes off, scoop out about ½ cup of the pasta
cooking water and set aside. Taste the pasta and
continue cooking until the pasta is done to your liking.
Drain pasta very well (this is important, as adding too
much hot water can cause the cheese to clump) and add to
the pecorino cream.

Use tongs or two forks to stir, turn and toss the pasta
in the sauce over low heat until the cheese melts and
the sauce becomes sticky. Don’t add any water yet, just
keep tossing. To test, squeeze a drop of sauce between
your thumb and finger. When the sauce is thick and forms
strings like glue, it is ready. If it starts to dry out,
add cooking water, 1 tablespoon at a time, and toss
thoroughly before adding more.

Divide among 4 bowls, twisting the pasta into a nest, if
desired. Dust with additional pecorino and the reserved
pepper. Serve immediately.

Recipe from: Salumeria Roscioli

Adapted by: Julia Moskin

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... We all learn by experience but some of us have to go to summer school.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)