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Spaghetti with cheese and pepper is an Italian recipe, from the Roman culinary tradition. It is a simple recipe of peasant origins. The ingredients are very few and easy to find. Spaghetti with cheese and pepper should be eaten hot if you want to enjoy them in full.
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Ingredients:
Grated pecorino cheese 200 grams
Two spoons of black peppercorns
Durum wheat pasta 320 grams
A spoonful of extra virgin olive oil.
Procedure:
1) Boil the slightly salted water where you poured a spoonful of olive oil and put the spaghetti in the water; cook them in the time indicated on the package. In the meantime, pound the peppercorns in the mortar: in this way the aroma of the pepper will be very intense
2) Pour the grated pecorino cheese into a bowl and add half the pepper; dilute with three tablespoons of pasta cooking water and mix vigorously, adding if you need a little more water: dose the cheese and water well to obtain a cream without lumps.
3) Drain the pasta and put it in the bowl with the pecorino cream and mix well. When the cheese is melted, add the remaining pepper and, if needed, a little cooking water. Stir and immediately distribute the spaghetti cacio e pepe on the plates.
