Cacio e pepe spaghetti
I have made this for myself for ages..did not realise it was an actual recipe. Strange how we enjoy this and you open your eyes out the world and realise that others are enjoying this too.
What could be easier..and honestly..i do not think it needs a recipe.
I did not realise how popular it was though..that is the part that bemused me.
Serves 4 people or six as a starter
1 pack spaghetti
2 handfuls grated percorino cheese
4-6 tbls (i just cut off a big chunk from the stick) unsalted butter
liberal amounts of freshly ground black pepper.
Cook pasta al dente, or soft, or however you like it, reserve about two ladlefuls or so of pasta cooking water. Drain pasta, Return the pasta and water to the pot, add the remaining ingredients and stir until it all melts and amalgamates into a sauce. Serve hot. I do not add more grated cheese..but if you like, gild the lily. You might like more cheese in the sauce. Only thing..it has to be a sharp Italian cheese..Parmagiano is also good too..but i like it with pecorino best.
I do add a bit of parsley right when you are to serve it..but that is my preference.