It’s hard for me to find something that I don’t like to eat, but pasta and especially Cacio and pepe is one of my favourite recipe. So I’m going to tell you how to prepare it. But if you want, you can join me on Lake Como and cook it together.
Cacio and pepe recipe
2 tsp black peppercorns
170 gr of fusilli (but you can also use spaghetti)
80g pecorino romano, at room temperature, finely grated
Toast the peppercorns in a very hot and dry pan. Boil some salted water and then add the pasta; the pasta should be covered but not by much. Stir occasionally during cooking and after few minutes minutes into the cooking time, scoop out some hot water into a wide bowl to allow it to cool slightly with the pecorino cheese. After that put the cheese and the pepper in a large, heavy bowl or pan and beat in some of the pasta water very gradually to make a creamy sauce. Add the pasta and toss furiously while adding enough of the water. Serve hot!!! Buon appetito