Let's talk about a traditional dish of ROME: It's called Cacio e Pepe (cheese and pepper) because it's made with just these 2 ingredients (and pasta of course). The secret is making a nice Pecorino cream , mixing it quickly with warm water (not HOT water, too hot will let Pecorino cheese become hard, Let's see how to do
Ingredients (Metric and Imperial) Party of 4
- 400g (14oz) of fresh Pasta (The ideal one is Fettuccine or Tonnarelli)
- 150gr (5oz) of Pecorino cheese, freshly grated
- Pepper (how much you like)
- Boil the pasta in NON SALTED WATER (Pecorino cheese is very tasty and salted): If it's fresh pasta it will cook in 4 minutes.
- Put 4 tablespoons of cooking water in a bowl.
- When the pasta is cooked, strain it out of the water and put it in the bowl. Add Pecorino cheese little by little and don't stop mixing it quickly with the pasta and the warm water. This mixing will make a wonderful Pecorino cream: THIS is what you want to obtain!
- While mixing add 3-4 pinches of pepper (more or less if you like)
- Serve it quickly on your plates, adding some other pecorino and pepper on the top