300 grams of pecorino cheese
12 grams of pepper
Spaghetti Cacio e Pepe is more than a simple recipe is a philosophy, branded in the Roman DNA, part of the simple and deliciously popular Lazio cuisine, which is made of some super tasty ingredients.
You do not have to be a god of cookery to make a good spaghetti cacio e pepe recipe, just follow the recipe provided by Mrs. Cristina Baroni, from the restaurant Vino e Camino in Bracciano and success is assured.
Ingredients for a mouth-watering spaghetti cacio e pepe (4 servings)
- 600 grams/21 oz of ounces of spaghetti or tonnarelli
- 300 grams of grated pecorino romano cheese
- 12 grams of freshly black ground pepper
How to make the perfect pasta cacio e pepe
In unsalted water cook the spaghetti al dente.
Meanwhile, heat a large pan, put the oil (stir-fry the garlic) and a pinch of black pepper.
When spaghetti are ready, put them in the pan with a ladle of cooking water and let the water almost dry.
Turn off the heat, add the pecorino cheese and stir quickly until creamy.
Cook for another few seconds and serve the spaghetti cacio e pepe with a generous sprinkling of pecorino cheese and freshly ground black pepper.
That’s all, nothing fancy, but amazing.
Usually in Italy for this recipe are used spaghetti or tonnarelli (spaghetti alla chitarra), but you can try also with rigatoni or penne.
For a super cool presentation of your delicious pasta cacio e pepe, put your tonnarelli in a Parmigiano Reggiano wafer.
What wine goes best with spaghetti cacio e pepe?
If you prefer a white choose a full-bodied wine, with a roundness that can create harmony with the creamy texture of the dish. The Cobelli winery’s Gewurztraminer is warm, enveloping and features beautiful notes of pepper that recall those of the cacio e pepe.
If you want to pair a cocktail, the minty freshness of the Mojito is perfect.
Courtesy recipe Trattoria Vino e Camino di Roma