CACIO E PEPE

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• Grate the pecorino into a bowl and set aside. I recommend selecting a semi-aged Pecorino Romano because it’s important that the pecorino cheese has the right amount of water inside. A matured cheese will be drier than a semi-aged or fresh one. This implies more difficulty in making the pecorino cream.

  Toast the pepper in a large pan (where the pasta will be cooked later) on low heat until its aroma is released. Crush it using a mortar and pestle.

  Start cooking the pasta in a pot with less water than usual to maximize the starch concentration, which will be used to make the cream with the cacio.

  Cook the pasta only for half the cooking time indicated on the package.

  While the pasta is cooking, add 2-3 ladles of pasta water to the pan with the black pepper.

  In the bowl with the pecorino, add 100 ml of cooking water (for 7 oz of pecorino). Let the water cool for a minute or two; if you use boiling water, the pecorino will clump, turn into a ball, and the delicious necessary cream will not form. Mix thoroughly until you obtain a smooth and thick batter.

  When the pasta is halfway cooked, transfer it to the pan with the pepper-infused water. Do not discard the cooking water in the pot; you will need it to finish cooking the pasta.

  Remove the pan with the cooked pasta from the heat. Wait 30 seconds while airing the pasta to lower its temperature.

  Mix quickly until a thick, creamy sauce is created (very similar to a béchamel). If the pasta seems a bit too watery, remember it will become thicker after plating. Like carbonara, the dish will continue to thicken even after serving.

  ENJOY YOUR MEAL 😉😋