For person:
80gr spaghetti
50gr pecorino
Salt
2gr mix of peppers (black pepper, white pepper, pink pepper, red pepper, Jamaica pepper, cayena pepper, Sichuan pepper) soft toasted on a pan.
3 parts of the pasta boiled water:
-2 parts for the pepper mix, heat until evaporated.
-1 part for make pecorino cream, never gets the pecorino higher than 60•C / 140•F.
Pecorino and water ratio 2 pecorino : 1 water
by dgallon
2 Comments
Wow, I love the look of the different types of pepper you used. It makes for a very striking dish.
Top, but cacio e pepe e peperoncino 😁