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Linguine 'a cacio e pepe'
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Ingredients for 4 people
  300 g di Linguine integrali  
  100 g grated roman pecorino  
  salt and ground pep

Linguine 'a cacio e pepe'  
  Cook the pasta in plenty of boiling salted water; once al dente drain it and leave it aside save a scoop of its cooking water for later. Place the pasta in a tureen, sprinkle generously with pecorino romano and a grind of pepper. Mix the ingredients well and should the pasta be too dry wet it with some of the cooking water left aside, as pasta must be soft. Serve the pasta in individual dishes, even better if preheated in the oven a few minutes earlier.  
  Wine choice:  
  Aprilia Trebbiano  

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