CACIO E PEPE (Spaghetti with cheese)

By porklion

Spaghetti cacio e pepe - Serves 4. SIMPLE TO MAKE BUT HARD TO MASTER. YOU NEED TO MIX THE PASTA QUICKLY BUT THOROUGHLY, MAKING SURE THAT THE CHEESE MELTS PROPERLY INTO A CREAM RATHER THAN CLUMPING UP INTO BITS. THE KEY IS TO BALANCE WATER AND CHEESE AND IT CAN ONLY BE DONE BY EYE AS YOU MIX.

Ingredients

• 1 pound Whole wheat Spaghetti
• 4 tablespoons of Grana Padano or Parmiggiano grated
• 4 tablespoons Pecorino Romano grated
• 2 tablespoons coarsely ground fresh pepper

Details

Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Bring a large pot of water to a boil. Add some salt and the pasta, and cook until al dente.


Meanwile, in a serving bowl combine the Grana, Pecorino Romano and pepper and stir. Add the pasta to the mixture and toss until pasta is coated,about one minute. Serve immediately.