Pasta Cacio e Pepe
(Pasta with Pecorino and Black Pepper)
from Italian Traditional Food

Pasta Cacio e Pepe is a very simple and quick meal

Pasta Cacio e Pepe is a traditional Roman peasant recipe made with Pecorino Romano cheese and pepper. Although Pasta Cacio e Pepe belongs to the "la cucina povera" (poor kitchen/peasant food) category, it is nevertheless a very easy to make and delicious meal.

In Southern Italy, the word for cheese is "cacio". To make this recipe you will need the best quality Pecorino Romano cheese, and fragrant black peppercorns, and pasta. Pasta Cacio e Pepe will be a pleasant surprise to those of you who believe that all Italian pasta sauces are made with tomatoes and take ages to prepare!

This quick and simple to make pasta dish, with melted cheese and spicy pepper flavours will prove that pasta can be eaten without a tomato sauce and still be exciting to the palate. Go on give it a try.

Serves: 2

Ingredients for Spaghetti:

250 grams spaghetti (1/2 lb) -enough for 2 people
1 tablespoon salt

Method:

1. Fill two-thirds of a large saucepan with cold water.

2. Add the salt.

3. Bring to the boil.

4. Lower the spaghetti into a large saucepan of the boiling salted water.

5. Stir once or twice with a wooden spoon.

6. Cook for about 10 minutes or according to the manufacturer's packet instructions. Spaghetti should be cooked to "al dente" not soft or overcooked in texture.

7. Before draining, reserve about 1/2 cup of the pasta boiling water.

8. Then, quickly drain in a colander, without shaking it too much, to ensure that the pasta remains moist.

9. Use immediately.

Ingredients:

140 grams pecorino romano cheese (freshly grated)
1 tablespoon black pepper (freshly grated from the mill)


Method:

1. Get the drained spaghetti.

2. Pour the spaghetti into a bowl.

3. Add the freshly grated Pecorino Romano cheese.

4. Add the freshly ground black pepper.

5. Gently toss to ensure that the spaghetti are well covered with the cheese and pepper mixture.

6. Add about 4 or more tablespoons of the reserved pasta cooking water to the spaghetti as this will make the cheese go creamy.

7. Quickly toss to thoroughly coat the spaghetti.

8. Add more black pepper, if desired.

9. Serve at once.

Tip:

1. The pasta should not be drained too much, and must be served very hot. The heat of the pasta melts the Pecorino Romano cheese and brings out the flavour of the freshly milled black pepper.

2. When the spaghetti is "al dente" (firm but not too soft) drain in a colander without shaking it too much, to keep the pasta moist.

3. Remember, that if the pasta is allowed to cool down, it will not taste as good.

4. One of the best types of pasta to use for pasta cacio e pepe is fresh "tonarelli all'uovo" or to be truly Roman you need bucatini pasta. Spaghetti is the next best choice. Some people even make it with Penne Rigate (quills) pasta.

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