Cacio e Pepe Recipe
I have another simple, quick and easy recipe for you to try.
I got this from my friend Rocco, who shares some fantastic recipes on his page. I checked with him that it was okay to share this recipe, and he assured me it is a classic recipe that is universally used in his homeland….but still go give him some love just cause he’s great.
2 tbsp Black Peppercorns
100g Pecorino Cheese, Grated.
Step 1. Bring a big pan of salted water to the boil and start cooking your pasta.
Step 2. Bash up the peppercorns with the end of your rolling pin a little, add to a hot pan and let them toast for a few minutes until you can start to smell the aromas.
Step 3. Add a ladle of the pasta water to the frying pan, it will froth up with big bubbles. Cook this for a minute or so.
Step 4. In a bowl add the grated cheese and a ladle of pasta water, and whisk it up pretty vigorously until you get a creamy smooth sauce. Keep adding pasta water until you get the consistency you like...mine was like a thick bechamel and it was perfect I thought.
Step 5. Once your pasta is cooked al dente, tong the spaghetti right into the frying pan, do not throw away the pasta water because you might need it. Add the cheese sauce and give it a good mix through. If it looks too dry add some of the pasta water to the frying pan...you don’t want it too wet though.
Step 6. Serve immediately with some more black pepper over the top and enjoy.