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Recipe

CACIO E PEPE PASTA

Cacio e pepe pasta - A recipe by Epicuriantime.com

serves 4

8-10 minutes

This incredibly simple dish requires only four ingredients and a few minutes of your time. * Cacio de Roma is a creamy, semi-soft cheese made from sheep's milk; it's a formaggio di pecora. This Italian gourmet cheese is made in the countryside of Rome and aged about one month. Often this cheese is referred to as a 'caciotta' because it is a small round cheese of approximately 4 pounds. Pecorino Romano cheese is the good substitute for Cacio de Roma.

Ingredients

  • 3/4 pound spaghetti or bucatini
    3/4 cup freshly grated * Cacio de Roma or
    Pecorino Romano cheese
    1/3 cup freshly grated Parmigiano-Reggiano cheese
    1 tablespoon coarsely ground black pepper
    Salt

Preparation

  • In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.
    Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions. Sprinkle on the black pepper and season the pasta with salt; toss again.
    Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms. Serve immediately.
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Cacio e pepe pasta

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