Pasta with cheese and pepper (Cacio e pepe) is a classic Roman dish. One of the oldest pastes. It was born not as a result of any gastronomic delights, but out of necessity. Roman shepherds, during long runs of flocks, took with them only those products that could be stored for a long time. So they always had macaroni, pepper, and hard cheese. It is from these three ingredients (plus a little sleight of hand) that the amazing Cacio e pepe is prepared.
It is better to take thick spaghetti with a rough, porous structure.
The cheese, in the original recipe, is taken by Pecorino Romano. But it can be replaced with Parmesan.
We take a lot of black pepper.
Put the spaghetti on the fire. It will take us just 10 minutes to make the sauce.
We take black pepper either in peas and roughly break it in a mortar, or use a mill with the possibility of coarse grinding.Fry it in a dry pan for 1-2 minutes.
Take a ladle of water from the spaghetti pot and pour it into the pan. Reduce the heat and leave. If the water evaporates, add a little more.It is important to take water from under the spaghetti. The fact is that during cooking, the pasta gives up some of its starch. Thus, the water acquires adhesive properties. Therefore, in all sauces and other things, it is better to take water from under the cooked spaghetti.
When the spaghetti is almost ready, take some more water from them and add it to the grated cheese. Stir it to the consistency of a thick sauce.
Cacio e pepe we prepare not just to the state of al dente, but to the hard al dente.So, having reached a hard al dente, transfer the spaghetti to the pan with the pepper. Mix well. Add a little water (literally 0.5-1 ladle). Cook, stirring constantly, for one and a half minutes.
Then add our cheese sauce and, continuing to mix, cook for another 30 seconds.
Cacio e pepe-pasta with cheese and pepper-ready.Bon appetit.