Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)

With just three main ingredients—cheese, pepper, and pasta—this Roman dish is as delicious as it is easy. However, achieving the perfect creamy and cheesy sauce can be a challenge. Often, the cheese ends up clumping together and sticking to the tongs when tossed with the hot pasta. But fear not! We have discovered a foolproof method to create a smooth and intensely cheesy sauce that stays creamy throughout. The secret lies in whisking together some of the pasta cooking water with grated Romano cheese. The starch in the cooking water prevents the cheese’s proteins from fusing together, resulting in a velvety sauce. By reducing the amount of cooking water and adding a touch of heavy cream, we further enhance the smoothness of the sauce. Don’t worry if you don’t have heavy cream on hand; half-and-half can be used as a substitute. Remember not to adjust the amount of water used for cooking the pasta, as it plays a critical role in the success of the recipe. To prevent the pasta from sticking to the pot, stir it frequently while cooking. Lastly, it’s crucial to use imported Pecorino Romano for its authentic flavor. Now, let’s dive into the recipe and enjoy a mouthwatering plate of Roman-style pasta!

INGREDIENTS:

• 6 ounces Pecorino Romano cheese, 4 ounces grated fine (2 cups), and 2 ounces grated coarse (1 cup)
• 1 pound spaghetti
• Salt
• 2 tablespoons heavy cream
• 2 teaspoons extra-virgin olive oil
• 1½ teaspoons pepper

PREPARATIONS:

1. Place finely grated Pecorino in a medium bowl. Set a colander in a large bowl.
2. Bring 2 quarts of water to a boil in a large pot. Add the pasta and 1½ teaspoons of salt, then cook, stirring often, until al dente.
3. Drain the pasta into the prepared colander, reserving the cooking water. Measure 1½ cups of the cooking water into a liquid measuring cup, discarding any excess.
4. Transfer the drained pasta to the now-empty large bowl.
5. Slowly whisk 1 cup of the reserved cooking water into the finely grated Pecorino until smooth. Then whisk in the heavy cream, olive oil, and pepper.
6. Gradually pour the cheese mixture over the pasta and toss to combine.
7. Let the pasta rest for 1 to 2 minutes, tossing frequently and adding the remaining cooking water as needed to adjust the consistency.
8. Serve with the coarsely grated Pecorino.

YIELD: The recipe yields servings for multiple people.

SPECIAL INSTRUCTIONS:

• Do not adjust the amount of water for cooking the pasta, as the amount used is critical to the success of the recipe.
• Stir the pasta frequently while cooking to prevent it from sticking to the pot.
• Using imported Pecorino Romano is crucial for authentic flavor.

TIPS:

• For a smoother sauce, whisk together some of the pasta cooking water with the grated Romano cheese before combining it with the pasta.
• Adding a couple of spoonfuls of heavy cream or half-and-half will further enhance the creaminess of the sauce.
• Adjust the consistency of the sauce by adding the reserved cooking water as needed.
• Serve the dish with freshly grated Pecorino Romano for an extra burst of flavor.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 410
• Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Carbohydrates: 58g
• Protein: 18g
• Fiber: 3g
• Sodium: 590mg

In conclusion, this Roman-style pasta dish is a simple yet flavorful recipe that requires only a few basic ingredients. By whisking the grated Pecorino Romano cheese with the pasta cooking water, we achieve a smooth and creamy sauce that coats the spaghetti beautifully. The addition of heavy cream or half-and-half further enhances the richness of the dish. Remember not to adjust the amount of cooking water, as it plays a crucial role in the success of the recipe. Stir the pasta frequently while cooking to prevent it from sticking to the pot. Finally, using imported Pecorino Romano is essential to capture the authentic flavors of this classic Roman dish. So, gather your ingredients and give this recipe a try for a satisfying and delicious meal!