PREP TIME: 5 mins COOK TIME: 20 mins TOTAL TIME: 25 mins SERVINGS: 2
**INGREDIENTS**
* ½ lb (8 oz) linguine pasta
* 1-½ c (4 oz) Pecorino Romano, freshly grated
* 2 teaspoon whole tellicherry peppercorns, cracked
* ⅓ c pasta water
* Salt
**INSTRUCTIONS**
1. Bring a pot of water to a boil and generously add salt
2. In the meantime, finely grate cheese, crush the peppercorns, and mix in a bowl
3. Add pasta to boiling water and stir for the first couple minutes
4. Taste the pasta water, make sure you taste the salt
5. A minute before the pasta is perfectly al dente, use tongs to transfer pasta into a skillet
6. Add ⅓ c hot pasta water to the skillet
7. Add finely grated cheese and cracked peppercorns and stir for about 1 minute until the cheese melts and clings to the pasta
8. Enjoy!
# Cacio e Pepe
For full recipe, tips, & tricks, visit: [https://maplewoodroad.com/cacio-e-pepe-recipe/](https://maplewoodroad.com/cacio-e-pepe-recipe/)
PREP TIME: 5 mins COOK TIME: 20 mins TOTAL TIME: 25 mins SERVINGS: 2
**INGREDIENTS**
* ½ lb (8 oz) linguine pasta
* 1-½ c (4 oz) Pecorino Romano, freshly grated
* 2 teaspoon whole tellicherry peppercorns, cracked
* ⅓ c pasta water
* Salt
**INSTRUCTIONS**
1. Bring a pot of water to a boil and generously add salt
2. In the meantime, finely grate cheese, crush the peppercorns, and mix in a bowl
3. Add pasta to boiling water and stir for the first couple minutes
4. Taste the pasta water, make sure you taste the salt
5. A minute before the pasta is perfectly al dente, use tongs to transfer pasta into a skillet
6. Add ⅓ c hot pasta water to the skillet
7. Add finely grated cheese and cracked peppercorns and stir for about 1 minute until the cheese melts and clings to the pasta
8. Enjoy!
The pepper around the edge of your bowl is bothering me, it looks like ants