This easy Roman dish is pure comfort food too as being pretty inexpensive and effortless to make. Though it originated in Rome, it can be a widespread dish seen on restaurant menus across Umbria as well. When I want a light, tasty pasta dish, this is usually my 1st selection. In Umbria, it can be normally made with Umbria’s conventional pasta strangozzi, and may well or may possibly not incorporate just a little chopped guanciale or pancetta. I am giving the simple recipe for Cacio e Pepe also as an Umbrian variation below. Although Cacio de Roma cheese is typically utilised in combination with Pecorino Romano, really feel absolutely free to use just grated Pecorino cheese. Freshly cracked black pepper definitely makes this pasta so do not use standard pepper.
1 Pound Spaghetti
4 Tablespoons Extra-virgin Olive Oil
2 Teaspoons Freshly Cracked Black Pepper
1 Cup Finely Grated Aged Pecorino Romano Cheese (Reserve 1/4 For Serving)
3/4 Cup Finely Grated Cacio de Roma (Or 1 3/4 Cups Total Grated Pecorino)
Bring a significant pot of salted water to a boil. Add the pasta, and cook until al dente. Although the pasta is cooking, heat oil in a skillet over medium heat until hot. Add the pepper and cook until fragrant, 1-2 minutes. Drain the pasta, reserving 1 cup of pasta water. Add 3/4 cup pasta water into skillet using the oil, and then bring to a boil. Using tongs, transfer pasta to skillet. Sprinkle 3/4 cup every Pecorino Romano and Cacio de Roma (or solely Pecorino if making use of just one cheese) over the pasta. Toss the pasta using the cheese and oil mixture to combine until sauce is creamy and clings to the pasta without having clumping, adding some extra pasta water if essential. Transfer to 4 plates and sprinkle with remaining Pecorino and far more black pepper.