Cacio e Pepe
A taste of Rome: Cacio e pepe, an old Italian favourite, simple, quick and classic recipe.
- 400g Spaghetti
- 150g Pecorino Romano
- Salt & Pepper
Bring a large pan of salted water to a boil. Add pasta and cook until al dente. Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, in a large heavy skillet over medium heat. Add a generous amount of freshly cracked pepper and cook, swirling pan, until toasted, about 1 minute.
Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and reduce heat to low and add Pecorino Romano, stirring and tossing with tongs until melted. Remove pan from heat, stirring and tossing until cheese melts, sauce coats the pasta. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.