Cacio e Pepe is literally cheese and pepper, a simple Roman classic that is quicker to make than to eat.
500 g spaghetti
250 g pecorino cheese, grated
12 cups pasta water
2 tbsp cracked fresh pepper
1
Put a large pot of water on to boil and add 2 tsp salt.
Place the grated cheese and pepper in a bowl and mix together.
2
Cook the pasta al dente and drain well reserving 1 cup of the pasta water.
3
Add the pasta water to the sauté pan on a medium heat then add the cheese and pepper and mix together. Add the pasta and mix through.
4
You want the starchy water and the cheese to make a sauce, keep a little extra pasta water incase you need to loosen the sauce as you want a nice loose cheesy consistency.
Serve immediately.
Ingredients
500 g spaghetti
250 g pecorino cheese, grated
12 cups pasta water
2 tbsp cracked fresh pepper
