Spaghetti with Black Pepper and Pecorino Romano sauce
This Cacio e Pepe pasta recipe is so easy and delicious.
Ingredients
- 400 g long pasta (bucatini, spaghetti, linguine, etc.)
- 180 g freshly grated Pecorino Romano cheese
- 80 g freshly grated Parmesan cheese
- 8 g freshly ground black pepper
- Coarse salt for the pasta cooking water
Instructions
- Bring a large pot of water to a boil. Add salt generously, then cook the pasta for two minutes less than the "al dente" time indicated on the package.
- Meanwhile, finely grate the cheese into a large bowl. I love using a Microplane grater to grate my cheese; it's very efficient and produces a fine powder.
- In a large saucepan, lightly toast the freshly ground black pepper.
- Drain the pasta, reserving a few ladles of the cooking water.Add a ladleful of the reserved cooking water to the pot with the pepper, then add the pasta. Stir well and cook for another 2 minutes, or until al dente. Add a little more cooking water if needed.
- Pour a small ladleful of the reserved cooking water over the cheese and whisk it in.
- Remove the pasta from the heat, then pour in the pecorino and parmesan cream. Mix immediately by swirling the pan and stirring the pasta to coat it well with the sauce.Do not relight the fire, otherwise the cheese will coagulate.
- Serve the plates with a little more ground black pepper and freshly grated cheese.