Spaghetti Cacio e Pepe

Cacio e pepe, or pasta with Pecorino Romano cheese and fresh black pepper, proves that simple is often the best. "Si la vita è un mozzico, qui mozzichi bene". This is one of the typical phrases that introduce the menus in Roman trattorias. But Carbonara and Amatriciana, like spaghetti cacio e pepe, have now become symbolic dishes of Italiennes', made with DOP ingredients linked to the traditions of the territories in which they were born.

INGREDIENTS

Spaghetti 320 g

Pecorino Romano 200 g

Black peppercorns 5 g

PREPARATION

To prepare the spaghetti cacio e pepe first put a pot on the fire with water to cook the pasta: fill it with about half of the water you usually use, in this way it will be richer in starch. In the meantime, grate the Pecorino Romano cheese and transfer almost all of it to a bowl, keeping some aside for serving. When the water has come to a boil, salt moderately and dip the spaghetti. Meanwhile, crush the peppercorns with a meat mallet.

Pour the pepper into a large non-stick pan and toast over low heat, stirring with a wooden spoon. Deglaze with a couple of ladles of pasta cooking water. Continue stirring over low heat.

Drain the spaghetti 2-3 minutes before the time indicated on the package and transfer them to the pan, taking care to preserve the cooking water. Finish cooking the spaghetti in a pan, then adding hot water as needed and stirring continuously. Wait until the bottom of the pan is almost dry before adding more water.

You can prepare the Pecorino cream (do not start before because it would tend to thicken or be too cold compared to the temperature of the pasta): pour a ladle of hot cooking water into the bowl with the grated Pecorino cheese, then stir vigorously with a hand whisk. The consistency you will have to get is more pasty than creamy, do not worry if it will be very dry. If once the cream is ready, and the dough is not ready for creaming, briefly place the bowl on the pot with hot water, stirring with a whisk, so as to have the cream at a temperature similar to that of the dough.

When the spaghetti are cooked, turn off the heat and add the Pecorino cream, stirring continuously. For the ideal creaminess, adjust by adding more Pecorino or a little cooking water as needed. Serve your spaghetti cheese and pepper sprinkled with the remaining grated Pecorino cheese and other freshly ground pepper to taste!

PRESERVATION

It is advisable to consume spaghetti cacio e pepe immediately. Any form of storage is not recommended.

ADVICE

It is important that the pasta cooking water is rich in starch because it will help you get a creamy and lump-free dressing.