Pasta cacio e pepe (Pasta with black pepper and Pecorino Romano)
This is one of the oldest, traditional Roman pasta dishes, the origins of which we know very little about. What we do know however is that it is a true Roman specialty. Cacio e pepe is a pretty simple recipe but be careful – it’s easy to mess up!!
Cook the pasta in a large pan of salted water and 1 teaspoon olive oil (this is important for this recipe as it stops the whole dish clogging together). While the pasta is cooking, put the Pecorino Romano and the black pepper into a glass or aluminum bowl.
Drain the pasta 2 minutes before the end of the suggested cooking time, setting aside some of the cooking water.
Transfer the pasta into the bowl with the Pecorino and black pepper and add a couple of ladles of the cooking water. Mix together well.
Alternatively you can also mix the Pecorino and black pepper in a large pan and then add the pasta, but remember that they should always be mixed cold.
Stir well and serve immediately, otherwise, the pasta will be cold and the cheese will curdle.