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.
- 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
Cook the spaghetti. Bring a large pan of salted water to the boil.
Plunge spaghetti into the water and drain when “al dente”. Combine with a bit of butter and grated cheese. Add freshly ground pepper.
Serve. Using tongs and a ladle, twirl the spaghetti to form nests.
Add grated lime zest and a few thin slices of bottarga.