Cacio e Pepe Pasta
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Prep Time
minutes
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Cook Time
minutes
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Total Time
minutes
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Serving
size
Recipe by Livin Mod
Ingredients
- 16 oz. Medium Shell Pasta
- 2 tsp Fresh Ground Black Pepper
- 4 Tbsp Butter
- 1/4 Cup Flour
- 4 Cups Milk
- 1+1/2 Cups Grated Pecorino Romano Cheese
Preparation
- Boil pasta until very al dente (1-2 mins less than package directions).
- In a pan on medium heat toast your grounded pepper, add butter and flour and stir to make a rue.
- Gradually add milk, whisking until smooth.
- Simmer until thickened (2-3 mins), then add pecorino romano slowly.
- Stir in pasta, cook until desired tenderness, then turn off heat.
- Top with pepper and sprinkle more pecorino romano. Enjoy!