Roman Cacio e Pepe (Serves 4)

Ingredients

 14 oz (400 grams) of Spaghetti (if you can find Tonnarelli better)

 About 8 oz (200-250 grams ) of high quality Pecorino Romano cheese (the more aged the better)

 Black pepper to taste (better if freshly ground)

 Coarse salt (yes you will need some even though Pecorino Romano has lots of salt, otherwise the dish

will be bland)

Method

1. Grate Pecorino Romano cheese.

2. In the meantime bring water to a boil in a tall pot. The level of water should not exceed ¾ of the

pot’s height. Keep in mind that for 3.5 oz ( 100 grs) of pasta, you should use 1 tbsp (10 grs of salt) and

1 liter of water.

3. When water boils, add salt. Consider that Pecorino Romano cheese is very salty, therefore, my advice

is to add HALF of the amount of salt for cooking Cacio e Pepe.

4. Add pasta and cook al dente.

5. 1-2 minutes before pasta is cooked, place a serving bowl on top of the pot to heat it. This is a very

important step in order to get a creamy sauce.

6. Reserve some pasta water using a ladle. While you’re boiling spaghetti, the pasta releases

starch into the water. Since starch is naturally sticky, it helps Pecorino Romano cheese fats to

amalgamate well with both water and pasta.

7. Drain pasta and transfer it to the heated serving bowl.

8. Gradually add Pecorino Romano cheese and water tossing vigorously until you get a creamy

consistency.

9. If the sauce becomes too watery, add Pecorino Romano cheese; if it becomes too dry, add water.

10. Season with lots of freshly ground black pepper and toss.