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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bob's Cacio e Pepe Recipe

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This recipe for Bob's Cacio e Pepe is from Diehl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup finely grated Pecorino cheese (sheep's milk cheese) *Parmesan cheese can be substituted
1 tsp. ground black pepper
1 lb. thin spaghetti or Toronnarelli
Directions:
Directions:
In a large saucepan, boil the pasta according to package directions. Save 2 cups of the boiling past water for mixing
In the sauce pan over medium heat, add 1 cup of the hot water used to boil the pasta and the black pepper, slowly add the grated cheese until well blended, continue to add more of the pasta water until a nice sauce forms. Add the pasta and fork toss in the cheese mixture until all of the pasta is well coated.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Some people reduce the Pecorino cheese by half and substitute Parmesan cheese to tone down the bold taste of the Pecorino cheese

 

 

 

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