Cacio e Pepe - A classic Roman dish
From: Linda Giammarese (Brooklyn, NY)
Directions:
-cook your pasta
-before draining the pasta, scoop out some of the boiling water
-in a separate bowl, whisk together the boiling water and grated Pecorino cheese to make a watery paste
-add 2 drops black pepper vitality oil, and grate fresh pepper as well, whisk the water/cheese/pepper all together and fold in your pasta!
* For single serving I used 4 heaping tablespoons of cheese and about 1/3 cup of the boiling water - but adjust depending on how many servings you’re making
Super delish and easy, cheap, fast people pleaser and classically Roman, this is still served in many Roman restaurants!