Finely grate the pecorino and add it to a small mixing bowl, set aside. If using dried pasta start boiling it now making sure to undercook it by about 3 minutes. Toast the pepper - Put the freshly ground pepper in a large dry pan on a medium heat, toast the pepper for a few seconds (photo 1). In addition to good ingredients and patience, cooking cacio e pepe requires manual dexterity and a solid knowledge of food physics. Getting it wrong is very easy, unless you like a sauce that's both lumpy and stringy at the same time (the most common mistake everybody tries to avoid). Since 1959, she's cooked tonnarelli cacio e pepe in Get your pan to a medium heat and throw in your pepper. Then add your butter (only about 20 grams, or about 1.5 tablespoons, per serving). "Don't melt the butter entirely. Get it frothy so the pepper is infused into the butter," says Funke. STEP 5. Add the cheese and water mixture and, if necessary, a few more spoons of pasta cooking water. Cook for another minute until the pasta is cooked al dente and the sauce creamy. Decorate with some grated pecorino cheese and black pepper and serve. 1. Bring salted water to a boil and drop in spaghettini. 2. While the pasta cooks, heat olive oil in a saute pan over medium heat. 3. Crack pepper into the oil to suit your palate. Anderer suggests roughly six or seven grinds per 4-ounce serving of pasta (a 1-pound bag would require four times that amount). 4. Regional Italian cuisine and California-grown ingredients make for an incredible combination at this Abbot Kinney spot, run by Janet Zuccarini, CEO of the Gusto 54 group, and chef Evan Funke Using a mortar and pestle, coarsely grind the peppercorns. Roast the ground peppercorns over medium-high heat until fragrant, approximately 1 minute. Immediately place the peppercorns in a bowl in order to stop the roasting process. Cook the pasta in a large pot of very lightly salted, boiling water until al dente. The menu is a walk-through Roman history with dishes specific to each day of the week. Thursdays, for example, are for "coda alla vaccinara," a beef oxtail dish. For pasta lovers, we recommend the tonnarelli cacio e pepe for sure. It's made with the finest quality Pecorino Romano cheese and black pepper, and the waiter mixes it at your The cacio e pepe is one of the most famous Roman recipes, consisting of three essential ingredients: pasta, pecorino cheese and pepper. The origins of the cacio e pepe. The history of this dish dates back to the centuries during which transhumance took place. The shepherds of the Roman countryside made long movements of the flock, carrying with Silvia Colloca, Milanese-born actor, singer, TV presenter, cookbook author goes to a paradisiacal place when she's describing her mother's meatballs. Colloca is a fan of the tonnarelli cacio e nRUhXH.