Spagetti Cacio e Pepe

Rome, Lazio

For each person allow:

2 ½ tablespoons Pecorino Romano cheese

½ teaspoon ground black pepper

2 -3 oz. Spaghetti

  1. Cook the pasta in plenty of salted boiling water as per the instructions on the pack.
  2. Mix the cheese and pepper together adding some of the cooking liquid to make a sauce.
  3. When the pasta is cooked, drain reserving more of the cooking liquid.
  4. Combine the cheese mixture with the pasta adding more of the cooking liquid so that the sauce coats the pasta but is not dry.
  5. Serve with a little more grated Pecorino.

A very simple but delicious dish that depends on using good quality Pecorino cheese.

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