Pasta with cheese and pepper
This pasta, which consists of just a few ingredients, impresses with its intense flavor. "Cacio" stands for pecorino cheese, "Pepe" for pepper – an unbeatable combination that promises to delight the palate. Preparing this delicacy requires a sure instinct and a love of tradition. Our detailed instructions will guide you step by step through the process to achieve the perfect balance between cheese and pepper. The art lies in coating the al dente spaghetti in a creamy sauce that will enchant your palate.
Amount
servings
Ingredients list
- 400 g spaghetti
- 1 tbsp black pepper grains
- 200 g pecorino cheese (shop here)
- 1 pinch salt
Directions
- First grate the pecorino. Then bring water to a boil in a pot. Once the boiling point is reached, salt the water well and cook the spaghetti al dente according to package instructions.
- In the meantime, place the grains of pepper in a mortar and crush them with a pestle. This gives the pepper more spiciness. Now put the crushed pepper in a large frying pan and roast it over low heat. Then deglaze with a shot of pasta water.
- Now add 4 to 5 more ladlefuls of pasta water to a bowl and set aside.
- Drain the spaghetti in a colander as soon as they are al dente. Then add about ⅓ of the pasta to the frying pan with the roasted pepper. Stir everything thoroughly with pasta tongs and add a little pasta water as needed.
- Meanwhile, put half of the grated pecorino in a bowl and add a ladleful of pasta water. Mix vigorously with a whisk. Then add the remaining pecorino and again a little pasta water and mix again until a nice cream is formed.
- Now add the remaining spaghetti to the frying pan and turn off the heat. Pour the pecorino cream on top, season with salt and mix everything thoroughly.
- Then arrange the delicious pasta on deep plates, sprinkle with more grated pecorino if desired and enjoy.Buon appetito!
Calories: 133kcal (7%)Carbohydrates: 21g (7%)Protein: 7g (14%)Fat: 7g (11%)
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