Cacio e Pepe (literally, cheese and pepper) spaghetti is a typical dish of the Roman tradition. This recipe only needs three ingredients: pasta, cheese and pepper. If measured and mixed wisely, these three ingredients can transform a simple recipe into a dish full of flavour.
Today I Like Italian Food proposes an original version with new flavours as a makeover of the cuisine d’auteur. Do not forget Pecorino Romano, the only ingredient that really matters!
THE CHEF’ SUGGESTION
Drain the pasta a few minutes earlier and finish cooking in the pan. This way, the starches will help you combine better the pasta with the sauces, or in this case, with the cheese.
Ingredients
- 500g spaghetti Antiche Tradizioni di Gragnano
- Grated cacio (cheese)
- Freshly ground black pepper
- Grated lime zest (1 lime)
- 100g bottarga di muggine (compressed grey mullet roe) cut into thin slices
Instructions
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Cook the spaghetti. Bring a large pan of salted water to the boil.
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Plunge spaghetti into the water and drain when “al dente”. Combine with a bit of butter and grated cheese. Add freshly ground pepper.
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Serve. Using tongs and a ladle, twirl the spaghetti to form nests.
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Add grated lime zest and a few thin slices of bottarga.