Spaghetti Cacio e Pepe is a classic italian dish and I wanted to see if I’m able to produce a decent version of it. I’m a garlic junkie, so I added garlic, which is not at all original. The trick of mixing the cheese with the noodles and creating a nice even coat is not so easy, but it works and the result ist delicious.
Ingredients (for two):
250 g spaghetti
1/2 tbsp. coarse ground black pepper
1/2 cup Pecorino Romano, grated
1/2 cup Parmigiano-Reggiano, grated
Optional: 2 cloves garlic, finely sliced (un-original)
What to do:
Bring water with enough salt to a boil for the pasta. In a pan with olive oil heat the crushed pepper (and optional garlic) on low heat until nice and aromatic. Then turn down the heat to low.
When the pasta water is boiling add the noodles and cook until one or two minutes undercooked. Use a spaghetti-spoon or kitchen tongs to transfer the noodles to the pan with the oil and pepper (taking some cooking water with them). Stir gently but thoroughly until most of the water is soaked up. Turn off the heat.
Now add the grated cheese in portions little by little and mix it in. If the noodles get dry, add a couple of tablespoons of pasta cooking water. Toss and turn until all cheese is evenly mixed to the nooldes and everything is nicely and creamily coated. Serve immediately.