The recipe for spaghetti cacio e pepe, one of the best, most delicious, pleasant, cheap, quick and easy to prepare, classic spaghetti dishes of Roman cuisine.
All you need is spaghetti, pecorino romano and black pepper. This cheese is called pecorino because it is made with pecorino milk, which in Italian means sheep. There are several types of pecorino, but only 5 of them have a designation of origin: Sicilian, Tuscan, Sardinian, Sardinian flower and Roman, which is the one used, as I said, to make this dish. The Pecorino Romano is the saltiest of all and has a little spice of its own, which makes it unique. I say of its own, because some types of pecorino are spicy, because they have pepper or cucumber added. So, if you don’t have pecorino at hand, replace it with some very cured sheep’s cheese, with a little spice.
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Pasta cacio e pepe (cheese and black pepper) a la romana
The recipe for spaghetti cacio e pepe, one of the best, most delicious, pleasant, cheap, quick and easy to prepare, classic spaghetti dishes of Roman cuisine.
Servings :2
Calories 251kcal
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Ingredients
- 160 g Spaghetti
- 100 g Cured Pecorino Romano or other cured sheep's cheese salted
- Black pepper is better if you can grind it on the spot
- Salt
- 1 lemon (optional)
Instructions
- Grate the cheese into a separate container.
- Pour a generous amount of virgin olive oil into a pan and add the desired amount of ground pepper. Heat until the pepper starts to release its aroma, then remove from heat.
- Cook the spaghetti until almost al dente, as they will finish cooking in the pan.
- Instead of draining the spaghetti, transfer them directly from the pot to the pan using a large fork or similar utensil to prevent them from drying out. Sauté with the oil and pepper.
- Add a ladle of the spaghetti's cooking water to the pan and sauté until they are almost at the desired level of doneness.
- Take the pan off the heat and gradually add cheese while stirring to form a creamy sauce without lumps.
- Serve hot. Optional: Add grated zest of half a lemon.
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