Cacio e pepe

Three simple ingredients, pasta, cacio and pepper, for a masterpiece! I returned a few days ago from Rome, one of the most famous city of art, art also found in traditional dishes. In the picturesque district of Trastevere I ate a spectacular pasta cacio and pepper, and I thought how such a good pasta is made with only three simple ingredients! I went to Campo dei Fiori and bought a nice piece of Roman pecorino cheese and voila´I replicated it at home for the happiness of my guests!!

For 4 people

• 320 grams of spaghetti  (in Rome they use tonnarelli, long pasta made with eggs)
• 200 grams of Roman pecorino cheese (average seasoning)
• pepper just enough
• Salt

Preparation

1. In a large pot with high edges bring to a boil abundant salted water
2. As the water reaches the boil, grate the pecorino cheese in a bowl and grind plenty of pepper, crush the grains in a mortar so that they release the aroma
3. Once the water boil, put the pasta to cook
4. In a non-stick frying pan, toast half of the pepper until fragrant
5. Drain the pasta when it is still very `al dente`(cooked to be firm to the bite) keeping the cooking water and transfer it to the pan with the pepper. Add a ladle of water and continue cooking, turning the dough often. If necessary, add a little more water until the cooking is complete
6. While the pasta finishes cooking we prepare the pecorino cream. Put half the cheese in a bowl and add 2 tablespoons of cooking water ( not hot) and with a whisk stir vigorously, then add the remaining cheese and a little more water. The consistency of the cream should be velvety and without lumps.
7. Turn off the heat under the spaghetti and add to the pot, the cream cheese. Important to do this out of the heat source otherwise the cheese coagulate.  Temperature is crucial!!!
8. Mix well, sprinkle with some pecorino cheese and a grind of fresh pepper and serve well hot.