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     Title: Tagliolini/Tonnarelli Cacio E Pepe (Tagliolini With Pecor
Categories: Italian, Pasta
     Yield: 2 Servings

   200 g  Fresh tagliolini/tonnerelli
   100 g  Pecorino romano;
          - freshly grated
          Black pepper; freshly
          - coarse ground
          More grated pecorino and
          - pepper; to serve

 Bring a large pan of fresh water to a fast boil and salt it
 generously.

 Grate the pecorino and get a warm serving bowl ready. Tip the cheese
 in the bowl and grate over plenty of black pepper.

 Drop the pasta in the boiling water and set your timer, my fresh
 pasta only takes about 3-1/2 minutes. When the pasta is about 1
 minute away from being ready, scoop out a small ladelful of cooking
 water and add it to the cheese and pepper, using a fork quickly whisk
 into a creamy emulsion.

 Once the pasta has reached al dente perfection quickly drain it, then
 tip it into the serving bowl along with the creamy sauce, Toss
 everything together and divide between your serving bowls.

 Sprinkle over the extra freshly grated pecorino and grind over more
 pepper.

 Serve straight away

 Recipe FROM:
 <gopher://sdf.org/0/users/cmaltese/docs/Recipes/cacio_pepe.txt>

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