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Spaghetti cacio e pepe recipe

The secret of the cacio e pepe, delicious recipe from the Roman tradition, is the perfect mix of the ingredients: pasta, pecorino romano, black pepper, and cooking water.

Ingredients for 4 people

400 g of spaghetti

200 g of Pecorino Romano DOP

ground black pepper

extra virgin olive oil

salt

 

pepe nero

 

Preparation

Grate the Pecorino Romano and crumble the black pepper in a mortar. Put them in a bowl. Cook the spaghetti in boiling salted water, where you previously added a teaspoonful of olive oil. When the pasta is “al dente” use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously adding the cooking water. Plate and add some extra pecorino and black pepper (cacio e pepe).

What NOT to do: drain the pasta, pour the sauce on the pasta, cook the pasta once it is removed from the water, and wait to serve it.

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