David Tanis’s Pasta Cacio e Pepe
Serves
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People
Prep Time
Minutes
Time Cooking
12
Minutes
CUISINE
COURSE
Main
Method
Extra Linguine Cook the Is (this In Water Crucial) Al Salted Dente Well
A And Over The black Pepper The Heat Medium Add Skillet Melt Butter in
To Constantly, A Sauce Wilt Minutes, A 110ml At Most Absorb Pasta Drain And Keeping Begin Pan, Has Rapid Of (4fl Liquid Liquid Of Liquid Stir Of Along Cook Been For The Will Salt The Absorbed Pasta And In Add The With Until The And Simmer; Oz) To Good About Stirring, The Pinch 2 Pasta Water The
Enjoy Heat,add The Pasta Off Creamy Until Taste Seasoning The Stir Grated Is Immediately The With The Sauce Adjust Coated The And Pecorino, To Turn
Ingredients
225g Linguine
Tbsp Butter 2
Black Coarse Tsp ½ Ground Pepper
Pecorino 175g
Method
Crucial) Salted Linguine Dente Water Al Well Cook the Is Extra (this In
And Over The black The Melt Add A Butter in Heat Pepper Skillet Medium
In Liquid Oz) Pinch Most Add For Rapid Liquid The Absorb Pasta Absorbed Stir Of Has Of Salt A Pan, Drain The 110ml The Been About Simmer; Will And A To The Of Begin Pasta Constantly, Pasta Along Water Stirring, To At Minutes, Liquid With Until And 2 The Wilt And Sauce (4fl Keeping Good The Cook
To Is The Until Turn The With Sauce Immediately The Enjoy Stir Heat,add Grated The The Adjust Off Seasoning Pasta Pecorino, And Taste Creamy Coated