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Title: Tagliolini/Tonnarelli Cacio E Pepe (Tagliolini With Pecor
Categories: Italian, Pasta
Yield: 2 Servings

200 g Fresh tagliolini/tonnerelli
100 g Pecorino romano;
- freshly grated
Black pepper; freshly
- coarse ground
More grated pecorino and
- pepper; to serve

Bring a large pan of fresh water to a fast boil and salt it
generously.

Grate the pecorino and get a warm serving bowl ready. Tip the cheese
in the bowl and grate over plenty of black pepper.

Drop the pasta in the boiling water and set your timer, my fresh
pasta only takes about 3-1/2 minutes. When the pasta is about 1
minute away from being ready, scoop out a small ladelful of cooking
water and add it to the cheese and pepper, using a fork quickly whisk
into a creamy emulsion.

Once the pasta has reached al dente perfection quickly drain it, then
tip it into the serving bowl along with the creamy sauce, Toss
everything together and divide between your serving bowls.

Sprinkle over the extra freshly grated pecorino and grind over more
pepper.

Serve straight away

Recipe FROM:
<gopher://sdf.org/0/users/cmaltese/docs/Recipes/cacio_pepe.txt>

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