#101pastas 023: Cacio e pepe alla Romana by @piattorecipes [v]

Very kindly donated by Piatto Italian Recipes on Twitter from their excellent YouTube channel, this is an authentic version of really simple dish which is very hot with the urban hipster crowd right now.

Serves 4
Spaghetti 320g (Piatto recommend De Cecco #5)
Pecorino Romano 200g, finely grated
Black pepper
1 tablespoon, freshly ground
Sea salt

Put a pan of generously salted water and cook your pasta for about 6 minutes to about 2-3 minutes before al dente.

At the same time, lightly toast your pepper in a large, dry pan until fragrant. As you approach the end of the cooking time, take two ladles of pasta water and add to the pepper. When ready, remove the pasta and transfer it to the pan with the pepper, reserving the cooking water. On a medium to high heat, cook further, adding more cooking water if required.

To make the pecorino sauce, add 2-3 ladles of cooking water to half of the cheese and stir well until combined. Add the remaining cheese and you should reach a consistency something like a thin pancake batter. If it’s too thin you can reduce it on the hob whilst stirring.

Add the sauce to the pasta and cook the pasta until al dente and the sauce has reduced to a consistency where it coats the pasta.

Serve with a further few twists of black pepper.

You can watch the original video here and subscribe to their YouTube channel here.

Grazie amici!.