Spaghetti ‘Cacio e pepe’

Prep Time
10 minutes
Cook Time
10 minutes
Servings
4
Ingredients:
  • 400 g thick, good quality spaghetti
  • 250 g grated Grana Padano OR Pecorino Romano cheese OR a mix of the two
  • Salt and pepper to taste
Preparation:
  1. To create the cheese paste simply drop a little hot water into a bowl with the finely grated cheese and mix with a spatula until you have obtained a grainy paste. Keep on the side.
  2. Cook the pasta in salted boiling water until it is ‘al dente’. When ready, drain the pasta, but don’t discard the pasta water, and toss the pasta in a bowl or pan away from the heat for 30 seconds to allow it to cool a little.
  3. Gradually add the cheese paste while mixing it into the pasta. If the spaghetti becomes too sticky, add a ladle of the reserved pasta water (this should be hot but no longer boiling as high heat can cause the cheese to split and create lumps) and keep mixing. The cheese, water and starch, will all bind together into a creamy, emulsified sauce with the right movement and care (and the correct temperature).
  4. Plate immediately in shallow bowls, finish with a scrunch of black pepper and enjoy!
Lunch And Dinner
Italian
Pasta