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Cacio e Pepe

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SERVINGS: 4

INGREDIENTS

1
cup Locatelli Pecorino Romano Cheese (Grated)
4
teaspoons Black Pepper (Freshly Grounded)
1
pound Fusilli Pasta
2
tablespoons Extra Virgin Olive Oil

PREPARATION

In a large bowl, toss the Locatelli Pecorino Romano Cheese with the pepper.

Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to package directions. Drain pasta, reserving 1 cup of the cooking water.

Add the fusilli pasta to the cheese and pepper mixture and toss. Add the pasta cooking water to keep fusilli moist. Drizzle with extra virgin olive oil and serve.