Rigatoni Alla “Cacio E Pepe”
A pasta dish so simple and fresh
-Courtesy of Gabriella Cheese, www.lotitofoods.com
This is a famous Italian dish. Famous in part because the seasoning is so simple – just wonderful cheese and freshly grated black pepper. What could be easier?
1 lb. of rigatoni (or penne or other short cut pasta)
6 oz. Gabriella Pecorino Siciliano D.O.P., grated
2 teaspoons freshly ground black pepper
Salt, to taste
Cook the pasta in boiling salted water. Drain the pasta, reserving some of the cooking water. Put the pasta in a serving bowl. Stir in half of the Gabriella Pecorino Siciliano D.O.P. and the freshly ground black pepper, coating the pasta well with the cheese and pepper. Add a little of the reserved cooking water, as needed, to prevent the pasta from drying and the cheese from sticking. Sprinkle with the remaining cheese and serve immediately.