Spaghetti cacio e pepe

Spaghetti Cacio e Pepe are a classic dish of Roman cuisine, simple in its elegance and rich in flavor. Here are the ingredients and the procedure to prepare this delicious dish.

Ingredients

• 320 g spaghetti
• 100 g grated Pecorino Romano
• Black pepper to taste
• Salt to taste
• Water for cooking the pasta

Preparation

1. Bring plenty of salted water to a boil in a large pot. Once the water boils, add the spaghetti.
2. Meanwhile, in a wide, low pan, toast the pepper for a few minutes over medium heat, until it starts to release its aroma.
3. Drain the spaghetti al dente, reserving some of the cooking water.
4. Put the spaghetti in the pan with the pepper and add a ladle of cooking water to toss them and make the pepper adhere.
5. Remove the pan from the heat and add the grated Pecorino Romano, stirring and adding cooking water little by little to create a cream. The addition of water must be gradual to prevent the pecorino from clumping instead of melting.
6. Serve the spaghetti immediately while hot, with an additional sprinkle of Pecorino and a generous grind of black pepper.

Interesting Facts

The secret of Spaghetti Cacio e Pepe lies in the creaminess obtained by emulsifying the cheese with the cooking water, which must be added little by little. Never use cream in Cacio e Pepe, as the original recipe requires only the pasta water to create the characteristic cheese cream. This is the tradition that makes the dish so special and tied to the territory.

Enjoy your meal!