2 portions spaghetti (240g for two)
3/4 cup pecorino romano, finely grated
1/3 cup pecorino romano, finely grated
1 tsp black pepper
- Bring a large pot of water to a boil, and season well with salt.
- In a mixing bowl add in the 3/4 cup of pecorino romano and black pepper.
- Once the water is boiling, add in the spaghetti and give it a good mix with tongs to open up the bundles of spaghetti.
- To the pecorino bowl add in 1/3 cup of hot water from the pasta pot and mix together with a fork. You want this mixture to be the consistency of paper mache glue. It should be wet, but not too thick. A little thicker than a pancake batter. If too thin, add in a little more pecorino, if too thick add in more water 1 Tbs at a time.
- Cook the spaghetti two minutes less than the package instructions. Taste the noodles as they cook, to get the al dente cook you like.
- Take the pasta straight from the water and into your mixing bowl with pecorino.
- Once all the pasta is out give it a good stir to get all the spaghetti covered in the pecorino sauce.
- Serve immediately and garnish with the remaining pecorino romano.
“If I’m in Rome for only 48 hours, I would consider it a sin against God to not eat cacio e pepe, the most Roman of pastas.” – Anthony Bourdain