LAZIO - Spaghetti cacio e pepe
SKU:
Cacio e Pepe
Prep & Cook Time: 30 minutes
Servings: 4
Ingredients
- 1 lb Viaggio spaghetti
- 7 oz grated Pecorino Romano cheese
- 2 tablespoons ground black pepper
- Salt, to taste
Instructions
- In a large skillet (big enough to hold all the pasta later), toast the ground black pepper over low heat for 1–2 minutes until fragrant.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente. As the pasta cooks, starchy foam will form on the surface.
- Once the foam appears, ladle 2 scoops of the starchy pasta water into the skillet with the pepper. Let it simmer gently.
- In a separate bowl, combine the grated Pecorino Romano with a few tablespoons of hot pasta water. Stir until it forms a smooth, creamy paste. Add more water as needed for a sauce-like consistency.
- Two minutes before the pasta is done, drain it and transfer it to the skillet with the pepper mixture. Toss and cook for another 2 minutes, adding more pasta water if needed to keep it saucy.
- Remove the skillet from heat and add the Pecorino cream. Toss vigorously to coat the pasta and create a silky sauce. Serve immediately.
BUON APPETITO!
