Popular
Latest From the Show
Cacio e Pepe
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 pound acini de pepe-shaped pasta, or your favorite small pasta
- 2 teaspoons coarse black pepper
- 1 cup (about 3 rounded handfuls) grated Pecorino Romano cheese
Yield
Serves: 4 servings
Preparation
Bring a large pot of water to a boil for the pasta. When the water is boiling, add some salt and drop the pasta. Cook to al dente, according to package directions. Heads up: reserve a ladle or two of the cooking water for the sauce right before you drain the pasta.
When the pasta is ready, pour the reserved starchy cooking water in a medium-size bowl. Drain the pasta and toss it in the bowl with the pepper. Add in the cheese in small handfuls, sprinkling it over the hot pasta then tossing it with tongs, until all the cheese is incorporated to make a creamy sauce. Season the pasta to taste with salt if necessary. Serve alongside Thinly Sliced Beef Cutlets with Bistro Gravy.