One of the simplest pasta recipes which only really requires 3 ingredients – Pasta, cheese and pepper, but takes a bit of technique and practice to get right. Here’s my recipe and some techniques to get that perfect creamy sauce

180g spaghetti
– Boil in salted water

100g Pecorino Romano cheese, grated(substitute with Parmesan cheese if you cannot find it but it is not traditionally used)
1/4 cup whole black peppercorns
– Roast the peppercorns in an empty pan on medium heat for about 3 minutes. Pound them in a pestle and mortar and add 2 tsp worth of ground black pepper into a bowl
– Add in the grated Pecorino Romano and 1/2 a cup of reserved pasta water
– Add in the cooked pasta and toss it through the cheese paste. Then return to the stove on low heat, adding in more pasta water in small increments as needed
– season with salt to taste

1) Do not subject the cheese to too much heat. At the first stage where pasta water is added, I let the pasta water cool down on the side as a precaution before adding it in. At the second stage, be sure to use low heat while letting the cheese melt
2) Do not add too much pasta water to the pasta, it’s easier to add in pasta water in small batches when it’s too dry, but if you have added in too much water, you will have to heat the pasta sauce up on high heat to evaporate off the excess water and thicken it, which is exactly what we are trying to avoid

#cacioepepe #cheeserecipe #pastalover #pastarecipe #simplerecipe

source