Spaghetti alla chitarra cacio e pepe (cheese and pepper pasta)

Thu, 30 November 2023

Ingredients:

•            Spaghetti Pasta

•            Salt

•            300 gr Grated Pecorino Romano

•            150 gr

•            Black Pepper, freshly crushed

 

Method:

1.           Out on a pot of water, bring to the boil; add salt and make sure it taste like the sea!

2.           In bowl put in the grated Pecorino.

3.           Put the spaghetti in the boiling water and cook them al dente (2minutes less than suggested cooking time)…making sure to keep some of the cooking water.

4.           Strain the pasta, add the hot cooking water to the grated pecorino and make a cream/paste with it.

5.           In a pan add the cracked pepper then pour in the Pasta; turn on the heat low and add a ladle of cooking water to the pasta, finishing it with the cracked pepper…..once the water has gone, add the pecorino cream, keep mixing with the help of a tongue to make sure the Cacio e Pepe is nice and creamy.

6.           If needed to be creamier, add some pasta water, if needed to be less creamy, add grated Pecorino.

7.           Add the water to the grated Pecorino.

8.           Mix with a whisk.

9.           Finish the pasta in the pan.