This Roman dish is (in my opinion) one of the greatest examples that one can use in order to explain what Italian Cuisine is all about: SIMPLICITY! Spaghetti cacio e pepe contains only 3 ingredients yet it is so tasty and flavorful. It is a textbook example of "la cucina povera" which uses few ingredients yet still produces a great flavor! Enjoy

Ingredients:

1 lb. spaghetti pasta

4.5 oz. freshly grated Pecorino romano cheese

freshly ground black pepper



Instructions:

1. Cook the pasta and in the meantime grate the cheese.

2. In a warm pasta bowl, I simply warm it up with hot water and then I dry it, mix the grated cheese with few spoons from the boiling pasta water until creamy, it will resemble ricotta cheese. If the temperature in your kitchen is cold just leave the bowl close to the stove.

3. Set aside 1/2 cup pasta water.

4. Strain the pasta when al dente, pour it in the bowl and quickly combine it well with the Pecorino cream and a generous grind of black pepper. Add few spoons of the pasta water you set aside if it’s too dry and serve immediately.

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Dimmi con chi vai e ti dirò chi sei.

Thanks Giacomo for the post -
We did have a recent thread about this type of spaghetti
rome, caccio & pepe restaurant

...ps and - as I mention earlier ... I tried to make them at home but they where not quite the same as what I had at the restaurant in Rome -

You're welcome Paolo! It has been a while since I last logged in. I didn't realize that somebody had already made a similar post! Sorry about that

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Dimmi con chi vai e ti dirò chi sei.