CACIO E PEPE
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Spaghetti with cheese & cracked pepper
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Serves 4-5 as a main course
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A traditional peasant dish from the Lazio region. To achieve the rustic element set your pepper
mill to a very coarse setting or crack the black peppercorns with a pestle and mortar.
This sauce must be freshly prepared.
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15g (½ oz) unsalted (sweet) butter, softened
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120g (4 oz) freshly grated pecorino romano
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Freshly ground black pepper
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500g (1lb 2oz)
500g (1lb 2oz)
spaghetti
METHOD
Cook the pasta in
plenty of boiling salted water until
al dente. Drain the pasta (reserving two tablespoons of the
cooking water) and transfer to a heated serving dish. Add the softened butter, grated cheese,
plenty of cracked pepper and the two tablespoons of cooking water and toss thoroughly. Send to
the table immediately