Made at Home by Giorgio Locatelli

Author:Giorgio Locatelli
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2017-07-24T04:00:00+00:00

Cacio e pepe (cheese and pepper)

1 Grate around 5 tablespoons of young pecorino romano, or more to taste.

2 Start boiling your water for the pasta. For this recipe, because it contains only cheese and pepper, the water becomes an important ingredient that binds these ingredients to the pasta, therefore you want as much starch from the pasta in it as possible. So only use 3 litres of water for 500g of pasta. This also means using less salt (a teaspoon) and stirring the pasta around in the water becomes pivotal, so that it doesn’t stick to itself. So give it your full attention: it is only for 5–6 minutes, until al dente.

3 Once the spaghetti is in, crush around 2 teaspoons of black peppercorns in a sauté pan using a steak hammer or the end of a rolling pin – it is easier to do this in the pan than on your work surface, otherwise the peppercorns will fly everywhere – add a little olive oil, stir in a ladleful of the cooking water from the pasta and bubble up.

4 Now drain your spaghetti (reserving the cooking water), add it to the sauté pan along with the grated cheese and toss everything together really well – the spaghetti will carry on cooking a little more, and so will release more starch into the pan.

5 Add a little more of the cooking water from the pasta as necessary so that it combines with the melting cheese to give a creamy consistency.

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