Eva Kolenko
The classic combination of Pecorino cheese and black pepper found, perhaps most famously, in cacio e pepe pasta is delicious. Once you've tasted it on potatoes, try it with veg and rice too.
Recipe information
Yield
8 Servings
Ingredients
3
pounds new potatoes or baby Yukon Gold potatoes
Kosher salt
⅓
cup olive oil
4
oz. Pecorino, finely grated, divided
2
tablespoons coarsely ground black pepper, divided
Need to make a substitution?
Preparation
Step 1
Cook potatoes in a large pot of boiling salted water until tender, 15–20 minutes. Drain potatoes and transfer back to pot. Add oil, 1 cup Pecorino, and 1 Tbsp. pepper and toss until cheese is melted and potatoes are coated; season with salt.
Step 2
Transfer potatoes to a platter; top with remaining Pecorino and 1 Tbsp. pepper.
Nutrition Per Serving
Calories (kcal) 270 Fat (g) 13 Saturated Fat (g) 4 Cholesterol (mg) 10 Carbohydrates (g) 31 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 6 Sodium (mg) 340