NEW RECIPE - CACIO E PEPE

While traveling through Rome, I discovered my love for Cacio e Pepe. With just three main ingredients – Pecorino Romano cheese, black pepper, and pasta – it seems like an easy recipe, but don’t be fooled.

One of the key things I learned from Italian cooks is that the most challenging recipes are often the simplest ones with the fewest ingredients. Quality and type of ingredient is so important - i.e. the type of cheese or the type of tomato. Plus the cooking time is also crucial to achieve the right consistency by letting the excess water evaporate. So, here is the recipe for one of my all time faves.

Ingredients

• 400 grams of Spaghetti (if you can find Tonnarelli better)

• About 200-250 grams of high quality Pecorino Romano cheese (the more aged the better)

• Black pepper to taste (better if freshly ground)

• Coarse salt (yes you will need some even though Pecorino Romano has lots of salt, otherwise the dish will be bland)

Method

Prepare Ingredients and Water

- Grate Pecorino Romano cheese.

- Bring water to a boil in a tall pot, ensuring the water level does not exceed ¾ of the pot’s height. Use 1 liter of water and 5 grams of salt for every 100 grams of pasta.

Cook Pasta

- When the water boils, add the salt (use half the usual amount due to the saltiness of Pecorino Romano).

- Add pasta and cook until al dente.

Heat Serving Bowl

- 1-2 minutes before the pasta is done, place a serving bowl on top of the pot to heat it.

Reserve Pasta Water

- Reserve some pasta water using a ladle. This starchy water will help create the sauce.

Mix and Serve

- Drain the pasta and transfer it to the heated serving bowl.

- Gradually add grated Pecorino Romano cheese and reserved pasta water, tossing vigorously until you achieve a creamy consistency. Adjust by adding more cheese if too watery, or more water if too dry.

- Season with freshly ground black pepper and toss.