SPAGHETTI CACIO e PEPE

Serves 1
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Directions

  1. 1Grate the Pecorino romano cheese.
  2. 2Grate the Pecorino romano cheese.
  3. 3Grate the Pecorino romano cheese.
  4. 4Collect the grated cheese in a bowl.
  5. 5Collect the grated cheese in a bowl.
  6. 6Collect the grated cheese in a bowl.
  7. 7Cook the spaghetti in boiling salted water until very al dente.
  8. 8Cook the spaghetti in boiling salted water until very al dente.
  9. 9Cook the spaghetti in boiling salted water until very al dente.
  10. 10In a pan, grate black pepper.
  11. 11In a pan, grate black pepper.
  12. 12In a pan, grate black pepper.
  13. 13Toast the pepper to release its aroma.
  14. 14Toast the pepper to release its aroma.
  15. 15Toast the pepper to release its aroma.
  16. 16Deglaze the pan with a ladle of cooking water.
  17. 17Deglaze the pan with a ladle of cooking water.
  18. 18Deglaze the pan with a ladle of cooking water.
  19. 19Drain the al dente spaghetti directly into the pan with the pepper.
  20. 20Drain the al dente spaghetti directly into the pan with the pepper.
  21. 21Drain the al dente spaghetti directly into the pan with the pepper.
  22. 22Finish cooking the spaghetti in the pan, stirring and adding cooking water as needed.
  23. 23Finish cooking the spaghetti in the pan, stirring and adding cooking water as needed.
  24. 24Finish cooking the spaghetti in the pan, stirring and adding cooking water as needed.
  25. 25Add hot water to the Pecorino cheese in the bowl and mix with a whisk to dissolve lumps, creating a thick cream.
  26. 26Add hot water to the Pecorino cheese in the bowl and mix with a whisk to dissolve lumps, creating a thick cream.
  27. 27Add hot water to the Pecorino cheese in the bowl and mix with a whisk to dissolve lumps, creating a thick cream.
  28. 28Remove the spaghetti from the heat.
  29. 29Remove the spaghetti from the heat.
  30. 30Remove the spaghetti from the heat.
  31. 31Add the Pecorino cream to the spaghetti and mix very well with tongs to incorporate it and dissolve any remaining lumps.
  32. 32Add the Pecorino cream to the spaghetti and mix very well with tongs to incorporate it and dissolve any remaining lumps.
  33. 33Add the Pecorino cream to the spaghetti and mix very well with tongs to incorporate it and dissolve any remaining lumps.
  34. 34Add more grated Pecorino and mix.
  35. 35Add more grated Pecorino and mix.
  36. 36Add more grated Pecorino and mix.
  37. 37Plate a generous portion of spaghetti.
  38. 38Plate a generous portion of spaghetti.
  39. 39Plate a generous portion of spaghetti.
  40. 40Add a final touch of pepper before serving.
  41. 41Add a final touch of pepper before serving.
  42. 42Add a final touch of pepper before serving.

Ingredients

  • 200 g Pecorino romano cheese, medium aged, to grate
  • 200 g Pecorino romano cheese, medium aged, to grate
  • 200 g Pecorino romano cheese, medium aged, to grate
  • 320 g Spaghetti
  • 320 g Spaghetti
  • 320 g Spaghetti
  • 5 g Black peppercorns
  • 5 g Black peppercorns
  • 5 g Black peppercorns

Equipment

bowlpanwhisktongsmeat mallet

Tips

  • Recognize toasted pepper when it makes your nose pinch.
  • Do not make the Pecorino cream too liquid; it should remain thick.