SPAGHETTI CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) – Recipe by Piero Benigni – This dish is a classic of Roman cuisine and a well known specialty throughout Italy. It’s done easily, as long as you follow the simple but mandatory rules of this recipe. Pecorino romano must be used strictly. Should it be too tasty, use 2/3 pecorino romano and 1/3 parmesan. The pepper must be black and ground quite coarse at the moment. As for quantity, you decide, but it must be abundant. Look at the photo below.
The classic recipe is made with tonnarelli, a typical fresh pasta very similar to spaghetti alla chitarra, but it is very good also with spaghetti or linguine.
Ingredients for 2 persons
- 170 gspaghetti (6 oz)
- 110 gpecorino romano (4 oz)
- q.s.black pepper (about 1/4 oz)
Tools for spaghetti cacio e pepe
- Cooker
- Pot
- Grater
- Grinder
- Whip
- Ladle
- Wooden fork
- Bowl
The dish is very simple. Heat the water for the pasta and add very little salt. Put the grated cheese into the bowl, then grind coarsely the pepper on it. When the water boils, put in the pasta. Halfway through cooking, say after 6 minutes, take a little water in the pot and pour it over the cheese. Stir immediately with the hand whisk to obtain a smooth cream without lumps. If necessary, add a little more water for having it quite fluid.
Quickly drain the pasta al dente leaving it a little watery, then put it into the bowl but save a little water from the pot. Stir well immediately to make the spaghetti take the sauce, wetting with a little of the pasta water set aside if necessary. Spaghetti must be creamy and soft. Serve immediately in heated bowls, don’t let the cheese cool and thicken!
Enjoy your meal!
PLEASE NOTE: The use of a hand whip to mix water and cheese is mandatory for a good result: do not use a different tool !
Some cooking water added to cheese and pepper
Stirring well with the hand whip
The spaghetti added into the bowl