Cacio e pepe with pecorino romano PDO cheese


Put a pot with water for cooking the pasta on the stove. Grate the Pecorino Romano cheese and transfer almost all of it to a bowl. When the water has come to the boil, salt moderately and plunge the spaghetti in. Meanwhile, pound the peppercorns with a meat mallet. Pour the peppercorns into a large non-stick frying pan 4 and toast over a gentle heat, stirring with a wooden spoon. Deglaze with a couple of ladles of the pasta cooking water. Drain the spaghetti 2-3 minutes before the time indicated on the packet and transfer to the pan. Finish cooking the spaghetti in the pan, risotto them, adding hot water as needed and stirring continuously. To prepare the Pecorino cream, pour a ladleful of the hot cooking water into the bowl with the grated Pecorino Romano, then stir vigorously with a hand whisk. The consistency you should obtain is more pasty than creamy. When the spaghetti is cooked, turn off the heat and add the Pecorino cream, stirring continuously with tongs. Serve your spaghetti with the remaining grated Pecorino Romano.

Spaghetti 320 g
Pecorino Romano medium aged, for grating 200 g
Black pepper 5 g