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General informations

• Difficulty: difficult
• Preparation: 5 minutes
• Cooking: 25 minutes
• Doses for: 4

Ingredients

• Spaghetti 320 g
• Black peppercorns as you like.
• Pecorino romano medium matured (particular type of Italian cheese), to be grated 200 g
• Salt salt as you like

Preparation

To prepare spaghetti cacio e pepe, grate Pecorino first. Continue by boiling the water for the pasta. When the water boils, add the salt and then the spaghetti. For how to cook pasta perfectly, if you haven’t done it yet read our article.(https://italianpastafordummies.home.blog/2019/03/07/tips-and-secrets-of-cooking-pasta/)

Meanwhile, crush the peppercorns with a meat pestle or mash them in a grinder. Pour half a dose of crushed pepper into a large non-stick pan, toast it over a low heat, stirring with a wooden scoop, then sprinkle with a couple of ladles of pasta cooking water.
Then drain the spaghetti a few minutes before cooking (keeping the cooking water aside) and pour them directly into the pan with the toasted pepper. Move the dough continuously with kitchen tongs and continue to pour a ladle of water only when needed (when you see that the pan is almost completely dry).

Meanwhile that the pasta is cooking, take care of the Pecorino cream: pour about half of the grated Pecorino in a bowl. Add a ladle of pasta cooking water over the grated Pecorino. Stir vigorously with a whisk and add more water as needed. Then add the remaining dose of Pecorino. Add a little more water as needed: in this phase you will have to calibrate a good dose of Pecorino and water to obtain a cream of the right consistency without lumps.

Finish cooking the pasta, adding a little more hot water if necessary; before adding the Pecorino cream, mix the cream briefly by placing the bowl over the steam of the pan with hot water, stir always with the whisk, so as to bring the cream back to a temperature similar to that of pasta. Turn off the heat of the pan with the spaghetti and pour in the Pecorino cream.
While pouring the Pecorino cream on the spaghetti, move them continuously with the cooking tongs, then plate your spaghetti with cheese and pepper and season with the remaining pepper, enjoy now in all their creaminess!