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Spaghetti cacio e pepe, a culinary classic from Rome
Ingredients
* 400 g spaghetti
* 200 g cured Pecorino cheese
* Black pepper
* Salt
4 SERVES
15 MIN
EASY
Step by Step
While you’re boiling the pasta in plenty of salted water, grate the Pecorino cheese into a large bowl. Add the pepper (freshly ground is best) and stir well.Once the pasta is cooked, pour it into a colander but don’t strain it completely. Keep the water used to boil the pasta. Add the pasta to the cheese and pepper. Stir well to bind all the ingredients together; the cheese should melt with the heat from the pasta.
Finally, add a large spoonful of the water used to boil the pasta and stir again.
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