LAZIO - Spaghetti cacio e pepe
30 minutes
4 servings
INGREDIENTS
1lb Viaggio spaghetti
7oz grated Pecorino Romano cheese
2 tablespoons ground black pepper
Salt to taste
DIRECTIONS
To prepare “Cacio e Pepe” put the ground pepper in a very large pan that will then also contain all the pasta at the end of cooking time. Put the pan on low heat and let the pepper toast. In the meantime, boil some water in a pot, add rock salt and dip the Viaggio spaghetti. After a couple of minutes, when in the water will start to emerge the white foam that is nothing but starch, transfer a nice pair of ladles of boiling water of the pot in the pan with the pepper and let the pepper melt lightly. So, now is the time of pecorino: pour the pecorino cheese in a bowl and add a little water at a time until you get a kind of homogeneous cream. Two minutes before the end of cooking, drain the spaghetti and transfer them into the pan with the pepper and finish cooking the spaghetti adding, if necessary, another ladle of boiling water. When spaghetti are ready, add the Pecorino cheese and make it cream, sauté the spaghetti and mix them quickly. Serve and
ENJOY!
