The spaghetti with cheese and pepper is an iconic dish of Roman cuisine, a true symbol of simplicity and taste. This recipe, rooted in the pastoral tradition of Lazio, is a hymn to the genuineness and quality of the ingredients.
With only three elements – pasta, Pecorino Romano cheese, and black pepper – a culinary masterpiece can be created that enchants palates all over the world. The key to achieving perfect spaghetti with cheese and pepper lies in the technique and attention to detail. Despite its apparent simplicity, this recipe requires care and precision to avoid mistakes that could compromise the final result.
The choice of ingredients is fundamental: the Pecorino Romano must be of excellent quality, aged just right to ensure an ideal creaminess, while the black pepper must be freshly ground to release all its aroma. Preparing spaghetti with cheese and pepper is a ritual that requires patience and love. The pasta must be cooked al dente and the cooking water, rich in starch, must be used to create a velvety cream with the cheese. The secret is to mix energetically and skillfully so that the Pecorino melts perfectly without forming lumps, enveloping every single spaghetti in a flavorful embrace.
In conclusion, spaghetti with cheese and pepper is much more than a simple pasta dish: it is a sensory experience that celebrates the tradition and excellence of Italian cuisine. Preparing them perfectly is a tribute to the gastronomic culture of our country and a pleasure for the palate like no other.
Below, I leave you other first courses with spaghetti, and then let’s go right under the photo to discover how to prepare this cheese and pepper pasta!
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
What You Need for Spaghetti with Cheese and Pepper
- 11 1/4 oz spaghetti
- 6 1/3 oz Pecorino Romano cheese
- 2 tablespoons black peppercorns
- 3 pinches salt
Tools
- 1 large pan
- 1 Pot
- 1 Bowl
How to Prepare Spaghetti with Cheese and Pepper
Spaghetti with cheese and pepper is a traditional Roman dish, simple yet delicious. Here’s the original recipe to prepare them perfectly:
Cook the pasta: Fill a pot with about half the water you typically use for cooking pasta, so it is richer in starch.
Bring the water to a boil, moderately salt it, and drop the spaghetti in.
Prepare the pepper: Meanwhile, crush the peppercorns with a meat pounder or grinder, keeping it rather coarse to have larger pieces of pepper.
Pour the pepper into a large non-stick pan and toast it on a low flame, stirring with a wooden spoon.
Deglaze with cooking water: Deglaze the toasted pepper with a couple of ladles of pasta cooking water, continuing to stir over a low flame.
Grate the Pecorino: Grate the Pecorino Romano and transfer almost all of it into a bowl, keeping a little aside for serving.
Meld the pasta: Drain the spaghetti 2-3 minutes earlier than the time indicated on the package and transfer them to the pan with the pepper, being careful to reserve the cooking water.
Finish cooking the spaghetti in the pan, cooking like risotto, thus adding hot water as needed and continuously stirring with tongs.
Prepare the Pecorino cream: Add some cooking water to the grated Pecorino in the bowl and mix energetically with a whisk until a smooth and lump-free cream is obtained.
Add the cream to the pasta: Turn off the heat under the pan with the spaghetti and add the Pecorino cream, mixing well to combine everything.
Serve: Plate the spaghetti with cheese and pepper, sprinkling with the reserved grated Pecorino and an additional grind of toasted black pepper.
Storage of Spaghetti with Cheese and Pepper
Spaghetti should be eaten immediately; however, if you have leftovers, you can prepare spaghetti frittata or add more cheese and béchamel sauce and bake it to gratin.
Other Recipes
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