Prepare to have your mind blown! I had this out at dinner and I said to Mat its reminds me of grown up peppered mac and cheese. Researching this has completely challenged my knowledge of kitchen chemistry! Its only 3 ingredients - the 3 P’s - Peppercorns, pecorino and pasta! It is usually served with Spaghetti or Pici (see above 2 ingredient peasant pasta) The cheese sauce is made by mixing cheese with pasta water! I told you ( hope your brain is not expelling from ears and nostrils)
Cacio e Pepe Spaghetti
320g Spaghetti No. 3 packet of spaghetti
200g Pecorino Romano pecorino cheese (finely grated)
5g Pepe in grani. peppercorns
Crush peppercorns with a mortar and pestle or a cast iron teapot ( it really did make a difference this roughly crushed peppercorn rather than using a grinder). Grate Pecorino finely into a small bowl. Add Pasta to simmering salted water. Aim to have the pasta 3/4 cooked (under al dente) as the final cooking goes on in the pan! In a saucepan add half of the crushed pepper and dry roast. Add a little of the starchy water from the pasta to deglaze the pepper pan. Add the pasta to the pepper pan. Add some more starchy water and keep stirring the pasta. Add a little starchy water to the bowl of cheese and stir or whisk to make a creamy paste. Keep adding starchy water to pasta as it cooks. The water should become opaque and once the pasta is al dente add the cheese mix and stir and top with remaining pepper!
By adding the zest of a lemon to the grated cheese you get another local dish Spaghetti al Limone.
