Cheese and pepper
Garnished with broad beans
Cacio e pepe pasta is one of the pillars of Roman cuisine and is a seemingly simple recipe. To make a creamy and lump-free “cacio e pepe”, you need to know how to calibrate the right amount of grated pecorino romano and water, which guarantee you get the creamy cheese that characterizes them.
1 Put the pot to boil with water, pouring it to the boil, the salt and the spaghetti alla chitarra. In a bowl put the grated Pecorino Romano, possibly by hand, add a couple of ladles of cooking water and mix the ingredients together until a thick cream is obtained. If the cream is too hard, all you have to do is add cooking water.
2 In a pan, toast the ground black pepper over a moderate heat for about 2 minutes, sprinkle with 2 ladles of cooking water and pour the spaghetti (removed at ¾ of the cooking on the package). Finish cooking the pasta in the pan by continuously moving it with kitchen tongs to make it "breathe".
3 Turn off the heat of the pan with the spaghetti and pour the cream of Pecorino diluted taking care to mix well. Serve and season with a handful of grated Pecorino Romano and a sprinkling of ground black pepper.
4 After removing the beans from the pod and the outer skin (the hollow), chop them and place them on your cheese and pepper.
The traditional format of pasta is spaghetti alla chitarra, a possible variant is tonnarelli or mezze.
It is important to use about half of water for cooking pasta as is usually used to guarantee a high quantity of starch. In fact, one of the important elements to determine the elusive "creamy sauce" and to avoid lumps lies in wetting the spaghetti and the Pecorino with hot cooking water rich in starch.
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