Spaghettoni Cacio e Pepe
Spaghettoni Cacio e Pepe
Ingredients
- 2 cups (140 g) Pecorino cheese, finely grated (see note)
- 1 ½ cups (105 g) fresh Parmesan cheese, finely grated, plus more for serving
- 1 tbsp cracked black pepper
- 1 recipe fresh wheat semolina spaghettoni (see recipe), or 1 box (1 lb/500 g) dried spaghetti (see note)
Instructions
- In a bowl, combine both cheeses with the pepper. Set aside.
- In a pot of lightly salted boiling water, cook the pasta until al dente, about 3 minutes for fresh pasta.
- As soon as the pasta is added to the pot, remove ½ cup (125 ml) of boiling water and pour it into the bowl of cheese (see note). Using a hand spatula, mix well until smooth.
- Remove 2 cups (500 ml) of the pasta water from the pot and pour 1 cup (250 ml) of it into a large skillet. Set aside.
- Drain the pasta. Add them to the skillet and continue cooking for 1 minute over medium-high heat. At this point, the water in the skillet will have thickened and almost evaporated. Remove from the heat.
- Add the cheese mixture to the skillet and, using kitchen tongs, mix vigorously to coat the pasta in the cheese. Add 1 tbsp (15 ml) of the pasta cooking water at a time, stirring constantly.
- Serve the pasta in shallow bowls. Sprinkle with more Parmesan, if desired. Serve immediately.
Spaghettoni Cacio e Pepe