Cacio e Pepe
One of the most simple and most delicious Pasta dishes is Cacio e Pepe - and as simple is it’s secret, the creamy sauce: just combine best quality Pecorino Romano and a few spoons of the water used to cook the spaghetti. The cheese and the starch into the cooking water are the only ingredients to make the original cacio e pepe sauce, forget butter or cream!
Ingredients ( for 6 people )
⅓ cup extra virgin olive oil
1 tbsp coarsely ground black pepper
1 lb Bucatini or spaghetti
2 cups very finely grated Pecorino Romano or Parmesan cheese
Heat the olive oil with black pepper in large pan over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, which takes about 1 minute. Set aside.
Cook spaghetti to taste ( al dente )
Mix 1/2 cup of the pasta water with oil/pepper mixture. Using tongs, lift spaghetti and transfer it to the pan. Add the Pecorino to the Spaghetti and stir with a fork until cheese is completely melted. Add more pasta water to the skillet to adjust consistency if necessary, you can reheat as necessary until the sauce is creamy and coats the pasta. Season to taste with salt and more black pepper. Serve with extra grated Pecorino.