SPAGHETTI CACIO e PEPE
Serves 1
Directions
- 1Grate the Pecorino romano cheese.
- 2Collect the grated cheese in a bowl.
- 3Cook the spaghetti in boiling salted water until very al dente.
- 4In a pan, grate black pepper.
- 5Toast the pepper to release its aroma.
- 6Deglaze the pan with a ladle of cooking water.
- 7Drain the al dente spaghetti directly into the pan with the pepper.
- 8Finish cooking the spaghetti in the pan, stirring and adding cooking water as needed.
- 9Add hot water to the Pecorino cheese in the bowl and mix with a whisk to dissolve lumps, creating a thick cream.
- 10Remove the spaghetti from the heat.
- 11Add the Pecorino cream to the spaghetti and mix very well with tongs to incorporate it and dissolve any remaining lumps.
- 12Add more grated Pecorino and mix.
- 13Plate a generous portion of spaghetti.
- 14Add a final touch of pepper before serving.
Ingredients
- 200 g Pecorino romano cheese, medium aged, to grate
- 320 g Spaghetti
- 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.
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