From Giallozafferano, the Italian most famous food website, a new video recipe: spaghetti with cheese and pepper, or “spaghetti cacio e pepe”.
Hi everyone and welcome to the GialloZafferano kitchen. Today we’ll be preparing Spaghetti Cacio e Pepe. This is a traditional pasta dish from the area around Rome. It has very few ingredients: spaghetti, pecorino romano cheese and black pepper, but the secret to perfecting this dish is adding the right ratio of cheese and water used to boil the pasta to form a creamy sauce. Let’s take a look at the ingredients we’ll be using.
• Just under one cup (160 g) of grated pecorino romano chese
• 15 ounces (400 g) of spaghetti
• Plenty of freshly ground black pepper
That’s all. Let’s take a look at how to prepare the dish.
First of all, put a large pot with plenty of water up to the boil. Just as the water comes to the boil, add about 3 tablespoons of coarse salt. Then add the spaghetti. Cook the spaghetti until it’s al dente. Once it’s al dente, drain the pasta, but save the water! We’ll need it to soften the pecorino into a creamy sauce.
It’s time to drain our al dente pasta. I’m putting the pasta into a warmed bowl, but you can do the same thing the cooking pot, or even individual plates — just be sure they’re warm. Now add a bit of the cooking water. I’m adding two ladles, but we’ll see if we need more. Add the pecorino but leave a little aside to sprinkle over before serving. Now, mix. If you see that it’s a bit dry, add a bit more cooking water until the pasta is fully covered and very creamy. Now add some pepper generously and mix it up again and it’s ready to serve.
If you find that while you’re mixing there’s too much water in the bottom of the bowl, add a bit more pecorino. On the other hand, if you find it’s too dry, add a bit more cooking water. Once it’s mixed up, plate the pasta onto warm plates, add a last sprinkle of freshly ground pepper, and your spaghetti Cacio Pepe is ready to be served.