PACCHERI CACIO E PEPE

Updated at: Fri, 03 May 2024 20:33:23 GMT

Step 1

Put a pot of water on the stove to cook the pasta: fill it with about half the amount of water you usually use, this way it will be starchier.

Step 2

Meanwhile, grate the Pecorino Romano cheese and transfer almost all of it to a bowl, saving some for plating.

Step 3

When the water comes to a boil, moderately salt it and add the spaghetti.

Step 4

While the spaghetti is cooking, crush the peppercorns with a meat tenderizer (or use a grinder set to a slower speed to have larger pieces of pepper).

Step 5

Pour the pepper into a large non-stick skillet and toast it over gentle heat, stirring with a wooden spoon. Deglaze with a couple of ladlefuls of pasta cooking water. Continue stirring over gentle heat.

Step 6

Drain the spaghetti 2-3 minutes before the time indicated on the package and transfer them to the skillet, making sure to reserve some of the cooking water.

Step 7

Finish cooking the spaghetti in the skillet, adding hot water as needed and stirring continuously with tongs. Wait until the bottom of the skillet is almost dry before adding more water.

Step 8

You can prepare the Pecorino cream (don't start earlier because it may harden or be too cold compared to the pasta temperature): pour a ladleful of hot pasta cooking water into the bowl with the grated Pecorino, then vigorously whisk it with a hand whisk.

Step 9

If once the cream is ready, the pasta is not yet prepared for mixing, briefly place the bowl over the pot with the hot water while continuing to mix with the whisk, so that the cream reaches a temperature similar to that of the pasta.

Step 10

When the spaghetti is cooked, turn off the heat and add the Pecorino cream, stirring continuously with tongs.

Step 11

For the ideal creaminess, adjust by adding more Pecorino or a little pasta cooking water as needed. Serve your cacio e pepe spaghetti by sprinkling with the remaining grated Pecorino and freshly ground pepper to taste.

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