Pecorino Romano Cacio e Pepe

3 Pecorini | Pecorino Romano Cacio e pepe

by Chef Mikel Anthony


Pecorino Romano does not actually refer to the city of Rome but to the Romans, who were already making this cheese 2,000 years ago. The Pecorino Romano was one of the first Italian cheese to enjoy national and international popularity. Currently about 20,000 tons of Pecorino Romano are exported each year, 90% of which goes to North America. Program funded by the Autonomous Region of Sardinia with L.R. n. 5/2015 art. 15.

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with 3 Pecorini and FOH.



INGREDIENTS

  • ½ cup Pecorino Romano
  • 1 lb. Bucatini
  • 2-4 oz. Butter
  • tt. Pepper

METHOD

  1. Boil pasta til al dente.
  2. In a pan add ½ cup pasta water and butter.
  3. Emulsify with pecorino romano and add pepper.
  4. Finish by tossing in pasta.


PLATING METHOD

Plate and garnish with Pecorino Romano.