Cacio E Pepe
- kosher salt
- 12 ounces, Pici Sensei Bundles (or your favorite thick cut dried pasta)
- 1/4 cup, il Fustino Garlic Olive Oil
- 1/3 cup, Pecorino Romano – freshly grated
- ground pepper – to taste
Bring a large pot of salted water to boil. Use the largest pot you have, and fill with twice the amount of water you think will be needed, note the pasta cook time. (Tip: be careful not to over salt the water, the Pici bundles takes 22 minutes to cook and can easily soak up all of the salt in the water)
Once pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
Stir and toss the warm pasta with the pecorino, olive oil and some of the pasta water.
Add more water until pasta is evenly coated with the parmesan and olive oil. Continue to vigorously toss the pasta until the sauce comes together.
Transfer pasta to plates and serve with freshly ground pepper.