Cacio e pepe
As much as we love to simmer a hearty pasta sauce over several hours, it is often hard to find the time. However, with just a few simple techniques you can transform cheese, black pepper and water into a classic Roman pasta dish. Avoid overcooked pasta or lumpy cheese with Rosana’s foolproof recipe.
Ingredients
Cacio e pepe
- 400g of spaghetti
- 200g of pecorino, preferably pecorino Romano
- 10g of freshly ground black pepper
- salt , if required, the cheese is already quite salty
Method
1
Cook the spaghetti in lightly salted water for 8 minutes, or according to the packet instructions. Meanwhile, place the grated pecorino Romano and black pepper in a large bowl
2
When the pasta is almost cooked, add 120ml of the cooking water to the cheese and pepper and mix thoroughly with a fork until it resembles the consistency of cream
3
Using tongs, quickly transfer the pasta straight into the creamy cheese sauce and mix well. If it is too watery, add more grated pecorino. Serve immediately or the sauce will become gluey, with some more pecorino grated on top if desired
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Cacio e pepe
