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  • VOL 08, ISSUE 01 • WINTER 2020
Pecorino Cacio e Pepe

Pecorino Cacio e Pepe


  • 2 tsp Black Peppercorns
  • ½ lb Spaghetti
  • ¾ cup + 2 Tbsp Villa Frizzoni® Pecorino Romano, grated


  1. Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
  2. Cook Villa Frizzoni spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
  3. Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before Villa Frizzoni spaghetti is finished cooking, drain bowl but do not dry.
  4. Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle Villa Frizzoni Grated Pecorino cheese and 3 tablespoons cooking water evenly over Villa Frizzoni spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
  5. Serve immediately with additional Villa Frizzoni grated Pecorino cheese on the side.

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