Cheese and pepper - nothing else is needed to conjure up the pasta classic Spaghetti Cacio e Pepe. The only prerequisite: a good piece of pecorino cheese and freshly ground black pepper. Here you can taste quality!
We love the Italian cuisine. And the simple even more so. Our new favorite dish: Spaghetti Cacio e Pepe - refined with grated pecorino and black pepper. Traditionally, the Roman recipe is made with pecorino - an Italian hard cheese made from sheep's milk. Today one differentiates between fresh, medium matured and matured Pecorino. Be sure to reach for the mature version. This is the only way the fast pasta gets its unmistakable taste.
Spaghetti Cacio e pepe - Veramente delizioso born as poor people's food in Naples and Rome, known today around the world: Spaghetti Cacio e pepe!
You love pasta? Then try our original recipe for the spaghetti bolognese. And if it has to go fast again: Macaroni and Cheese.
Spaghetti Cacio e Pepe
400 g spaghetti, 250 g pecorino, freshly ground black pepper
1. Cook the pasta in salt water al dente (collect a little cooking water). Meanwhile, rub the pecorino.
2. Put the pasta in a bowl, add pecorino and pasta water and mix the pasta well until a creamy sauce is formed. Season with some black pepper and serve on plates.