Cacio e pepe, a symbol of Rome and Roman cuisine, together with Pasta alla Carbonara, Pasta all’Amatriciana and Pasta alla Gricia. Nobody can resist the Tonnarelli cacio e pepe (or spaghetti cacio e pepe), in all their creaminess, served on the classic checkered tablecloths with a good glass of wine. We recommend pairing it with […]
Cacio e pepe, a symbol of Rome and Roman cuisine, together with Pasta alla Carbonara, Pasta all’Amatriciana and Pasta alla Gricia. Nobody can resist the Tonnarelli cacio e pepe (or spaghetti cacio e pepe), in all their creaminess, served on the classic checkered tablecloths with a good glass of wine.
We recommend pairing it with our ODE – MONTEPULCIANO D’ABRUZZO DOC.
Ingredients (serves 2):
2 tsp black peppercorns
3.5 Oz spaghetti (or pici, or tonarelli, if you can find them)
2.8 Oz pecorino romano, at room temperature, finely grated
Toast the peppercorns in a very hot, dry pan until fragrant, then roughly crush.
Bring a wide shallow pan of well-salted water to the boil, then add the pasta; it should be covered but not by much. Stir occasionally during cooking and, five minutes into the cooking time, scoop out 250ml water into a wide bowl to allow it to cool slightly.
Drain the pasta and leave it to cool for a minute. Meanwhile, put the cheese and most of the pepper in a large, heavy bowl or pan and beat in some of the pasta water very gradually to make first a paste, and then a sauce the consistency of bechamel. Add the pasta and toss furiously while adding enough of the water (you shouldn’t need it all) to make a sauce that coats each strand. Don’t worry if it takes a while to come together – keep beating and it should happen.
Divide between warm bowls, sprinkle over a little more pepper, and serve immediately.