Just outside of Rome, Osteria di San Cesario is renowned for their delicious Italian fare. Chef Anna Dente of this family owned Italian restaurant shares her recipe for Rigatoni alla "Cacio e Pepe".
1 lb. of Rigatoni (or penne or other short cut)
6 oz. Gabriella Pecorino Siciliano D.O.P., grated
2 teaspoons freshly ground black pepper
Salt, to taste
Cook the pasta in boiling salted water. Drain the pasta, reserving some of the cooking water.
Put the pasta in a serving bowl. Stir in half of the Gabriella Pecorino Siciliano D.O.P. and the freshly ground black pepper, coating the pasta well with the cheese and pepper. Add a little of the reserved cooking water, as needed, to prevent the pasta from drying and the cheese from sticking.
Sprinkle with the remaining cheese and serve immediately