This a classic Roman pasta dish that uses just cheese and pepper to create a delicious creamy sauce.
Cacio e Pepe (Cheese and Pepper)
You will find a variety of ways to make the classic Cacio e Pepe, meaning cheese and pepper, all throughout Rome. This recipe uses a risotto method of the recipe which means we cook the pasta and sauce all in one pot, using the starchiness of the pasta water to create a full bodied sauce.
12oz Roasted Garlic and Medditeranoian Rosemary Spaghetti alla Chitarra
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon freshly ground black pepper
1-1.2 Liters (34-41fl.oz) Boiling Water
100 grams or 3 1/2 Oz grated Cacio de Roma, Pecorino Romano or Parmigiano Reggiano
Generous poinch of salt
Heat the oil with the pepper in a large frying pan (around 12in) , over a medium heat until you can smell the pepper.
Put the Spaghetti alla Chittara into the frying pan and add 1 liter of the boiling water. Little by little add the salt.
Stir frequently and cook for around ten minutes. If the pasta starts to look dry add a little more water.
When the water has reduced to a soupy consistency and the pasta is al dente remove the pan off the heat.
Add the cheese a little at a time stirring furiously.
Serve straight away in hot bowls, this is important to prevent the cheese from setting.
You can heat up your bowls by placing them in the oven at 200degrees while your pasta is cooking.