Spaghetti Cacio de Pepe
½ Box Spaghetti
½ Cup Of Pecorino Romana (Grated)
½ Cup Parmigiano Regiano (Grated)
A Teaspoon Of Ground Black Pepper
1 Cup Pasta Water Reserved
Boil a pan of water that is three-quarters full and add a teaspoon of salt. Once it’s boiling, add spaghetti and cook for around seven minutes, stirring to ensure the spaghetti till al dente. When the pasta is al dente, drain it while reserving one cup of pasta water as this will become part of your sauce later.
Toss Pecorino Romana and Parmigiano Reggiano in a bowl and grind some black peppercorns, toss.
Place the pasta in a mixing bowl and slowly add the cheese mix with spoonfuls of pasta water until the spaghetti is coated. Alternate adding the pepper and cheese., slowly start to add the cheese mix to the bowl with spoonfuls of hot pasta water. Keep tossing gently with tongs to let the ingredients marry. As it cools it becomes more creamy.
Between adding spoonfuls of cheese and water, add a light sprinkle of the teaspoon of pepper. Repeat these steps until you are out of of cheese and pepper.
2 Servings; Serve with Garlic Toast, Mediterranean salad and ice tea.