[1 - 1] there are many different ways to make
[1 - 3] kacha Pepe but my version uses three
[3 - 5] ingredients and comes out perfect every
[5 - 8] time let's make it step one add water to
[8 - 10] a shallow wide pot next grab a hunk of
[10 - 13] Pino Romano PDO you can tell it's the
[13 - 15] good stuff from the Rind gr it fresh it
[15 - 16] makes a difference and you're going to
[16 - 18] need a lot so Veno breaks are encouraged
[18 - 20] when the water is boiling add salt then
[20 - 22] drop in the pasta in another pan crack
[22 - 24] whole black pepper just for 30 seconds
[24 - 26] blo it with a drizzle of oil and a ladle
[26 - 28] of pasta water then add half a ladle to
[28 - 30] the cheese to temper till you reach this
[30 - 32] consistency when the pasta is 2 minutes
[32 - 34] under Al Dente transfer to the pan with
[34 - 36] the pepper along with some water toss to
[36 - 38] coat and when it is Al Dente cut the
[38 - 40] heat wait 30 seconds before adding the
[40 - 42] cheese and some more starchy water now
[42 - 44] you want to stir and toss to form that
[44 - 46] beautiful silky smooth emotion adding