How to store pasta with cheese?

Name: Cacio e pepe
Cook time: 20 min
Total time: 20 min
Yield: 4p
Ingredients: 500 g spaghetti or pasta of your choice; 200 g pecorino romano (or Parmesan cheese); 1 tbsp black peppercorns

You can reheat the pasta in the microwave with a plate on top, finish with cheese and pepper, add some water if it is too sticky. You can also freeze the pasta. Reheating can also be done in the oven with a splash of water and extra cheese on top, and then gratin.

Cacio e pepe

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20min

•

Easy

Cacio e pepe, an Italian classic with only 3 ingredients: pasta, pecorino, and black pepper. So simple and so creamy!

Ingredients

What do you need?

Quantity: 4p

500 g spaghetti or pasta of your choice
200 g pecorino romano (or Parmesan cheese)
1 tbsp black peppercorns

Preparation method

How do you make this?

Grate the pecorino finely. Cook the pasta as indicated on the package, keeping the cooking water.

Put the peppercorns in a mortar, scoop into a pan and roast for 2 minutes dry until it starts to smoke, add 2 ladles of cooking water and a large portion of the cheese.

Now keep stirring over the heat until the cheese melts and a binding is formed, add pasta and season with salt, keep stirring well, if it becomes too sticky you can keep stirring in water. Finish with the rest of the grated cheese, some more pepper from the grinder, and drizzle with olive oil.

Tips

Make sure that the temperature does not exceed 65 ° C while adding the pecorino to prevent the sauce to be shift. The dish can get dry very quickly, so stay attentive and add more cooking water if necessary.