Bóymoder cooking business

Bóymoder Cacio E Pepe

Ingredients

Per portion

• 200-300g pasta (however much you want for a portion)
• 80g sharp salty cheese (traditionally, pecorino romano)
• Freshly ground black pepper

Instructions

1. Cook the pasta
2. While the pasta is cooking finely grate the cheese into 2 bowls
3. When the pasta finishes cooking, turn off the heat
4. In another pot over no heat add black pepper to taste and a few tablespoons of the hot pasta water (~3 tablespoons per portion)
5. Add 2-3 tablespoons of the hot pasta water into one of the bowls with grated cheese and mix until it becomes a smooth paste
6. Drain the pasta and add to the pot with the pepper and water, mix
7. Add the cheese paste and mix
8. Add the rest of the cheese and mix
9. Enjoy your boymoder cacio e pepe :3

Notes

• Since the cheese is very salty the pasta water only needs a pinch of salt
• The cheese can't get too hot (over ~85C/185F), if it does, the sauce will break
• Serve and eat immediately, it's not too good cold and if reheated it'll likely break (if you really need to, reheat over low heat adding a bit of water to re-emulsify the sauce)