Ingredients
300g Cacio de Roma, grated (can be substituted with Pecorino Romano)
600g Spaghetti alla Chitarra
1 tbsp freshly ground black pepper
Method
- Boil the pasta in salted water. Only cook it ⅔ of the way.
- While the pasta is boiling, heat the pepper in a large dry pan until you can smell the aroma.
- Transfer the cooked pasta to the hot pan, saving the pasta water.
- Pour in 1-2 ladles of pasta water into the pan.
- Add the Cacio de Roma in slowly while constantly tossing the pasta in the sauce until it’s cooked al dente.
Notes
https://www.giallozafferano.com/recipes/Spaghetti-Cacio-e-Pepe-Pecorino-and-black-pepper-spaghetti.html