Cacio e pepe and a night in with Frank and the dogs 🔥 Ingredients (2 servings): 200g rigatoni 150g finely grated pecorino 3 tsp freshly cracked black pepper Salt Bring a pot of salted water to the boil and cook the pasta until al dente, reserving plenty of the starchy pasta water. Meanwhile, toast the black pepper in a large pan over a medium heat for 30–60 seconds until fragrant. Mix the grated Pecorino with half a ladle of warm pasta water to form a smooth paste. Add a ladle of pasta water to the toasted pepper, then transfer the cooked pasta to the pan. Remove from the heat and leave for 30–60 seconds before stirring through the cheese paste. Add more pasta water a splash at a time and cheese, tossing continuously until the sauce becomes smooth. Serve with a little more grated Pecorino and a generous crack of black pepper. Enjoy! #cacioepepe #pasta #comfortfood #homecooking #franksinatra
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