Spaghetti Cacio e Pepe
Learn how to master the traditional Roman cacio e pepe with this easy steps recipe.
Servings: 2 people
Cost: $$
Ingredients
- 320/11 gr/oz spaghetti
- 200/7 gr/oz pecorino cheese
- 1 tsp black pepper freshly cracked
- 1 pinch kosher salt
Instructions
- Let’s start by grating all pecorino cheese and set aside. Next, crack fresh pepper with a mortar and add into a non-stick pan, low heat flame.
- Bring water to a boil. Season with salt; add pasta and cook, stirring occasionally, until al dente. Meantime, add a ladle of the pasta water in the pan with pepper.
- Drain the pasta water into a separate bowl. Then, add the pasta to the pan with pepper.
- Gently mix pasta and add some reserved pasta water to finishing cooking the pasta, making sure pasta is never dried.
- While pasta is finishing cooking, start preparing pecorino cheese cream: add half of the grated pecorino in a bowl with some water and mix it with a whisk. Add more water if needed. Cream should be smooth and not watery.
- Remove skillet from heat. Add cream in pasta and keep mixing. Add rest of grated pecorino cheese. Serve hot and buon appetito!