Creamy Cacio e Pepe Cavatelli Pasta with Ground Peppercorn

Directions

• Step 1: Bring a large pot of cold water to boil. Salt the water to make it taste like the sea.
• Step 2: Cook the dry pasta following the instructions on the box to make it al dente.
• Step 3: While the pasta is cooking, warm up the Bertolli d'Italia Cacio e Pepe Sauce in a large saucepan on low heat for about 3-5 minutes. Add a couple of tablespoons of pasta water.
• Step 4: After straining the pasta, transfer the cooked pasta to the saucepan.
• Step 5: Stir and toss the pasta for approximately 30 seconds on medium heat to integrate it with the sauce. Add more pasta water as needed to give the pasta a creamier texture.
• Step 6: LPlate it and add freshly ground black pepper and finely grated Pecorino Romano to taste. Buon appetito!