Grate the pecorino very finely and mix it with a little water before adding the pasta. Keep the bowl away from direct heat, then loosen the coating a spoonful at a time. Serve straight away: the sauce thickens as it cools.
Spaghetti cacio e pepe alla romana
Prep 5 min · Cook 15 min · Serves 4 · Difficulty Easy
Method
Bring the water to a boil and add the salt. Grate the pecorino finely into a large bowl and crush the peppercorns.Bring the water to a boil and add the salt. Grate the pecorino finely into a large bowl and crush the peppercorns.
Cook the spaghetti until al dente, following the package timing. Stir during the first minute so the strands remain separate.Cook the spaghetti until al dente, following the package timing. Stir during the first minute so the strands remain separate.
A couple of minutes before draining, lift out 250 ml of the cloudy pasta water. Let a small portion stop steaming vigorously. Mix 2 tablespoons of this water into the pecorino, then add the pepper; work into a thick paste.A couple of minutes before draining, lift out 1 cup of the cloudy pasta water. Let a small portion stop steaming vigorously. Mix 2 tablespoons of this water into the pecorino, then add the pepper; work into a thick paste.
Transfer the spaghetti to the bowl with tongs, carrying a little water with them. Toss briskly away from the stove, adding reserved water by the spoonful until a smooth coating clings to every strand.Transfer the spaghetti to the bowl with tongs, carrying a little water with them. Toss briskly away from the stove, adding reserved water by the spoonful until a smooth coating clings to every strand.
Divide among four warm plates and serve immediately.Divide among four warm plates and serve immediately.
