Spaghetti Cacio e Pepe

The history of pasta cacio e pepe dates back to ancient Rome, where a simple dish combining pasta, Pecorino Romano cheese, and black pepper was likely enjoyed by soldiers and commoners. The name "cacio e pepe" translates to "cheese and pepper" in Italian. It's believed that this dish originated as a way to create a flavorful and satisfying meal using basic ingredients that were readily available. Over the centuries, the recipe evolved, and today, pasta cacio e pepe remains a beloved classic in Italian cuisine, admired for its rustic simplicity and delightful taste.

Pecorino Romano, a salty and sharp sheep's milk cheese from the Lazio region, is the traditional choice for this dish. Its robust flavor complements the black pepper perfectly.

Know that achieving the perfect creamy consistency without clumps of cheese can be challenging. The technique involves carefully emulsifying the cheese with starchy pasta water. The starch in the pasta water helps bind the cheese and pepper to the pasta.

What’s needed:

• Tools:

• 1 big pot for the pasta water

• 1 heat proof bowl for mixing

• Ingredients

• 14 oz Spaghetti

• Tablespoon grounded black pepper

• 5,3 oz grated Pecorino Cheese

How To:

First, let's cook the pasta, salt the water, and put the pasta in the boiling water. Set a timer for the amount of time needed (read it on the pasta box!).

In a heat proof bowl, put the pecorino cheese, and the black pepper (To get more flavor, toast the black pepper in a hot pen while constantly moving for one minute).

When the pasta is one minute away from being cooked, take out a ladle of water and put it in the bowl with the cheese and the black pepper: now you have to mix it with a fork and add water if necessary to achieve the right consistency (a runny paste).

When the pasta is al dente drop it in the bowl and mix vigorously with the sauce. The pasta should be coated with the emulsified sauce.

This pasta must be eaten very hot otherwise it would get clumpy, so serve it in warm plates, add some ground black pepper if you like and it’s done!