How to make Bar Liberty's cacio e pepe pasta

GOODFOOD
8Ingredients
30Minutes

Ingredients

US|METRIC
  • 600 grams pasta (I like small noodles but we use bucatini at the restaurant)
  • 4 tablespoons freshly ground black pepper (medium grind, even more if you can stand it)
  • 8 tablespoons olive oil
  • 400 grams pecorino (the best, you can find, grated, we use Sicilian sheep's milk pecorino)
  • 650 milliliters pasta water (see below)
  • 4 liters cold water
  • 60 grams salt
  • 3 tablespoons semolina flour
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