Cacio e Pepe Pasta | Food52

Although cacio e pepe is merrily served all over Rome as a quick and easy dish, the technique for making it right is a little tricky. SUBSCRIBE TO FOOD52 ►► http://bit.ly/2f1wNmq

INGREDIENT LIST (Serves 4 to 6):
2 tablespoons whole black peppercorns crushed in a mortar and pestle or 1 tablespoon freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 tablespoons sea salt
500 grams spaghetti
3/4 cup grated Pecorino Romano
3/4 cup grated Parmigiano-Reggiano
About 3/4 to 1 cup of cooking water

FULL RECIPE HERE: https://f52.co/2H57IHI
OUR FAVORITE NON-STICK FRYING PAN: http://f52.co/2C7mhUj

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