Pasta with pecorino and black pepper (Cacio e pepe) from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (page 233) by Missy Robbins and Talia Baiocchi

  • pecorino Romano
  • spaghetti pasta
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute this book's "Extruded dough" and "Spaghetti" instructions for commercial spaghetti pasta.

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

  • Eat Your Books

    Can substitute this book's "Extruded dough" and "Spaghetti" instructions for commercial spaghetti pasta.

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