Spaghetti "cacio e pepe" (cheese and pepper) with Roman Pecorino cheese
Preparation
Cook the spaghetti in abundant salted water adding a tbsp. of oil to prevent them from sticking together.
While the pasta is cooking, coarsely grind the pepper grains, possibly using a wooden mortar. Drain the spaghetti "al dente" (underdone) and pour into a low pan. Add the oil, the grated Pecorino cheese and the pepper.
Mix the seasoning and serve very hot.
Celsius/Fahrenheit conversion
80° = 176 F
150° = 302 F
160° = 320 F
170° = 338 F
180° = 356 F
200° = 392 F
Metric - UK/US standards
1/4 l = 1 cup
1 l = 4 cup
100 g = 7/8 cup
100 g = 3,53 oz
2 g = 1 teaspoon
5 ml = 1 teaspoon
5 g = tablespoon
15 ml = 1 table-spoon
Ingredients
for 4 people
400 g of durum wheat flour spaghetti
80 g of grated Pecorino Romano Dop cheese
15 g of whole peppercorns, ground in the mortar
60 g of extra virgin olive oil
salt to taste
