Spaghetti with pecorino Romano and black pepper (Spaghetti cacio e pepe) from Autentico: Cooking Italian, the Authentic Way (page 134) by Rolando Beramendi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tarae1204 on February 11, 2021

    I used 2 cups grated pecorino and 1 tablespoon black pepper as specified, but reduced spaghetti to 12 oz from 1 LB, because I was using gluten free spaghetti. Turned out very well!

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