The spaghetti cacio e pepe regional recipe is a delicious dish from the Roman culinary culture and really contains very few ingredients: excellent pecorino romano, freshly ground black pepper, and good pasta!
To make this dish that I had never eaten, I used CLASSIC SPAGHETTI, a pasta that certainly needs no introduction or anything else from me, and I must say that I enjoyed it very much, especially because thanks to the cooking water, it creates a creamy sauce that envelops the pasta making it amazing!
Essential to the dish’s goodness is the balance formed between the still moist cooking water on the drained pasta and the timing with which you mix the pecorino…
From what I’ve read on the web, there are 2 methods to prepare spaghetti cacio e pepe; one is this simpler one that I prepared and that you can read below, and the other involves toasting the black peppercorns (just crushed or ground) in a pan to allow the spice to release its aromas completely and make the pasta cream even more amazing!
I didn’t feel like going for a more complicated procedure and cleverly opted for the simpler one!
The spaghetti cacio e pepe from Roman cuisine is just one of the most well-known dishes this cuisine boasts, as we also have equally good and tasty dishes like carbonara, gricia, supplì, coda alla vaccinara, the amazing use of offal – the quinto quarto, the saltimbocca, and among the desserts, the maritozzi with cream THAT ARE TO DIE FOR!!!
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SPAGHETTI CACIO E PEPE
The cuisine of ASI
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for SPAGHETTI CACIO E PEPE RECIPE
- 11.3 oz spaghetti
- 6.3 oz pecorino romano
- to taste pepper
- to taste salt
Tools for SPAGHETTI CACIO E PEPE RECIPE
- Kitchen Scale G3Ferrari G20062
- Saucepan
- Grater
- Mixing Bowl
Preparation of the Spaghetti Cacio e Pepe Recipe
Boil the pasta as usual in salted boiling water (be careful not to overdo it because pecorino is salty) and use a smaller amount than usual so the water will be richer in starch and the sauce cream will be even creamier!
I grate the piece of pecorino romano and put it directly into a mixing bowl, also adding freshly ground black pepper.
I mix the ingredients well and add a little pasta cooking water, quickly mixing to avoid unpleasant lumps.
A delicious creamy sauce will form ready to envelop and flavor the pasta!
At this point, the spaghetti will be al dente, so I drain them directly into the mixing bowl where I already made the pecorino romano sauce.
Now just mix quickly, and if needed, add a little more pasta cooking water at a time: be careful not to overdo it otherwise, goodbye creamy sauce!
I compose the individual plates and add a freshly ground black pepper on the moment…
Enjoy the spaghetti cacio e pepe!
Annalisa
