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.
- 200 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
Grate the cheese in a large glass bowl or aluminum container.
Grind the black pepper over the cheese and mix well.
Cook the spaghetti al dente.
Do not drain the spaghetti with a strainer. Take them directly from the pot with a large fork or similar utensil, so that they are not too dry, and put them in the bowl with the cheese and pepper.
Also add to the bowl a ladle of cooking water for the spaghetti.
Mix well and quickly, so that they do not become lumpy and the spaghetti are well covered with the cream formed by the cheese, pepper and pecorino.
Note: The real spaghetti cacio e pepe have a considerable amount of pepper. You should be able to taste it. Obviously, as everything is going to taste, put the quantity you like.