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CACIO E PEPE

BEST NEW BISTRO

CACIO E PEPE

Serves 1

STEPS

Salt 4 litres of water and bring to the boil. Cook the pasta al dente or even firm.
Grate the pecorino.
Crush the pepper. Heat the oil in a frying pan and toast the pepper for 1 or 2 minutes. Pour the pasta into the pan.
Add a little cooking water: the starch from the pasta it contains will bind the pasta. Mix. Remove from heat.
Add the pecorino. Mix. You can add a little more water from the pasta for a creamier sauce.
Place in a bowl. Using a maryse, collect the cream from the bottom of the pan and place it in the bowl. Sprinkle with a little pecorino.
Serve.

Ingredients

  • 110g pasta
  • 60g pecorino cheese
  • 1g peppercorns
  • 10g salt
  • 1 drizzle of olive oil

by Roberto Ruspoli

MULINO MULÈ

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