Transfer the pasta to serving bowls, and garnish with more Pecorino, sprinkles of crushed peppercorns, and chili crisp.

Slowly whisk 1 cup of reserved pasta water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour mixture over pasta, tossing to coat. Let pasta rest 1 to ...

Pecorino Romano is the most common type of pecorino. Fiore Sardo is a variety of pecorino from Sardinia, made using a rennet derived from wild flowers. The aromatic Pecorino delle Crete Senesi ...

Using a large spoon, gently stir in olive oil, red pepper flakes (if using ... Spoon into bowls and serve with freshly grated pecorino piled on top. Garnish with parsley.

The dish builds on cacio e pepe, a classic Roman pasta recipe that features a simple ingredient list of pasta, Pecorino ...

Combine the parmesan, pecorino with a pinch of pepper in a container and blend with a mixer, adding a little cooking water until you obtain a smooth, dense cream and leave to cool. Drain the ...

Add the egg mixture to the serving bowl and stir, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing with a bit of additional grated pecorino and pepper.