Cacio e pepe: The tasty first course ready in a few minutes!

Cacio e pepe,  the word is enough and the water rises! In fact, we are talking about one of the most famous dishes of the Roman tradition. To prepare this recipe you need three ingredients: cheese, pasta and pepper.

The cooking water, which must be rich in starch, is also essential. A seemingly simple recipe, but any mistake can be fatal and jeopardize the success.

Curious to know how to prepare it in a really perfect way? Let’s begin!

Cacio e pepe: ingredients and preparation

To prepare this recipe, get:

• spaghetti , 360 g
• pecorino romano , 200 g
• pepe in grani

Put a pot with a little water on the fire and wait for it to boil. Throw in the pasta and, in the meantime, crush the peppercorns with the meat tenderizer.

Put a ladle of pasta cooking water in a pan and add the ground pepper. Let it heat for a few minutes and then turn off the heat.

Insert the grated pecorino into a bowl and add a ladle of cooking water a little at a time, stirring with a whisk to create a thick cream.

Drain the pasta and put it in the pan with the pepper . Mix everything for a few minutes and then turn off the heat.

Also add the pecorino cream and mix to distribute the pecorino cream in the best possible way. The cacio e pepe pasta is ready to be served!

You may have noticed that we have never mentioned salt. Avoid using it because pecorino romano is very tasty in itself.

To avoid the risk of the dish being too salty, you can first prepare the pecorino cream with water and pepper. In this way, the pasta will be very creamy even if the pepper aroma will be less noticeable.

According to purists, however, this operation should be banned! In their opinion, in fact, just pour the hot pasta into a bowl together with the pecorino cheese and a little water from the pasta.