Ingredients
Method
- In a pot, bring water to boil. Make sure the water doesn't fill the pot - it should be shallow (ie. a lot less than the normal amount of water you would use to boil pasta). Lightly salt the water when it comes to a boil.
- In the mean time, finely grate the pecorino
- Add the spaghetti to the boiling water and cook it for half of the amount of time indicated on the box. It will finish cooking in the pan.
- While the pasta is cooking, heat a stainless steel pan over medium heat. Add the 1.5 teaspoon of pepper and toast it, maximum one minute. You should smell the aroma of black pepper, but don't burn it.
- Once the pepper is toasted add a ladle of pasta water to the pan.
- Boil the pasta for half the amount of time that the package indicates (eg. if it says, 10 minutes on the package, boil it for 5 minutes). Add the pasta to the pan (it will finish cooking in the pan - this process is called "risottare"
- Over medium heat, let the pasta finish cooking in the pan. Move it around with tongs, and by shaking the pan when it is cooking. Add pasta water as needed.
- While the pasta is cooking in the pan, add a small amount of pasta water to the grated pecorino. With a fork, mix the pasta water in until the mixture forms a paste. Set it aside.
- When the pasta is al dente, remove the pasta from the heat. Wait 30 seconds, and add the pecorino mixture to the pan, and stir quickly with tongs. A beautiful creamy consistency should form between the pecorino and the starchy liquid in the pan.
Notes
Recipe Courtesy of: Pina Bresciani
https://pinabresciani.com/authentic-cacio-e-pepe-recipe/#recipe
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