Spaghetti with Cheese and Black Pepper (Cacio e Pepe)
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The simplest pasta recipe, with just 4 ingredients mixed together. It's a typical recipe from the Rome area, "cacio e pepe," which is yet another proof that "less is more."
Ingredients
150g spaghetti
75g pecorino romano
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
Servings: 2
How to prepare spaghetti with cheese and black pepper (cacio e pepe)
- Cook the spaghetti in plenty of salted water. Cook according to the time on the package.
- Meanwhile, grate the pecorino cheese using a fine grater. Add the pepper (coarsely ground if possible) and mix. Set aside 1 heaping tablespoon of this mixture (you'll use it for garnishing).
- When the pasta is cooked, reserve 50ml of pasta water in a small cup.
- Drain the pasta and put it back in the pot it was cooked in (it's ideal because it's hot, plus you don't have to wash another dish).
- Pour the pasta water and oil over the spaghetti. Toss quickly. Add the cheese with pepper and mix using 2 forks until the cheese is melted (maximum 1 minute).
* don't add salt, because pecorino is salty enough - Serve immediately, sprinkled with the reserved cheese.
Spaghetti boiling
Pecorino and freshly ground pepper
Spaghetti with Cheese and Black Pepper (Cacio e Pepe)
