Cacio e Pepe Recipe, apaghetti with black pepper
I have been meaning to try this at a restaurant but it either isn't on the menu or I get dritracted by other offerings. So we had a guest over and I made it my self. Seconds were had by the guest so I'll call it a win.
Some changes after reading a few versions of the recipe. Most were very similarin quanties of pasta, oil, pepper, cheese. The technique used was the difference. Two pan method. Oil and pepper in one pan and heat it until aromatic. Set asside. Put the pasting a in frying pan and start cold, then bring it to a boil until done al dente.
The reasoning is that heating the pepper adds pepper flavor to the whole dish. The pasta in hte frying pan means less water and faster cooking along with more starch in the pasta water, which is easier to get too from the pan vs a deep pot.
Went together fairly easily. Add a little butter and pasta water in the pan iwht oil and pepper, stirr it up and then add pasta with tongs directly from the other pan. Toss untill everything is coated tehn add freshly ground parmasan. Add mor water as needed.
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