A Roman classic meaning "Cheese and Pepper". This dish relies on the emulsion of starchy pasta water and finely grated Pecorino Romano cheese to create a creamy sauce without any cream.
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4 items
Boil a pot of water with less salt than usual (due to salty cheese). Add spaghetti and cook until very al dente
in a dry large skillet until fragrant
Add a ladle of starchy pasta water to the skillet with the pepper to verify that it bubbles
Transfer the pasta directly to the skillet. Reserve more pasta water
Turn off the heat. Gradually sprinkle in the grated pecorino romano while tossing vigorously to with the water
Add more hot pasta water if needed to maintain creaminess. Serve immediately
