Penne Cacio PepeTobie Puttock
- 320g of dried penne pasta
- 250g freshly grated pecorino or parmesan cheese or a combo of the two.
- 1 tablespoon of freshly grated black pepper plus a little extra for finishing.
- Best quality extra virgin olive oil.
- Plunge the penne into the boiling water.
- While the pasta is cooking add the grated cheese and black pepper into a large mixing bowl with a tablespoon or so of the hot pasta water, use a spoon to mix the cheeses with the water while smearing the now melting cheese around the sides of the bowl.
- Once the pasta is cooked, drain out the water, reserving a half cup, add the hot pasta to the bowl with the cheese along with a couple of tablespoons of extra virgin oil. Immediately turn the hot pasta in the cheese using a spoon so the hot pasta gets a coating of the silky melted cheese, if the mixture
- If it seems too thick add a little of the reserved pasta water to the mixture.
Serve with a little extra grated pepper.
Our friends at Wine Selectors suggest pairing this dish with a Montepulciano.
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