Cacio e Pepe
8 ounces fresh pasta (spaghetti or fettuccine works well)
1/3 cup freshly grated Pecorino Romano cheese (about 1 ounce)
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 tbsp freshly cut basil (cut into slivers)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and immediately add drained pasta and oil to bowl, then cheese and toss to coat. If dry, drizzle a bit more oil Season with salt and freshly ground black pepper and sprinkle with slivered basil.
cacio e pepe originally published on sassyradish.com
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