Put a pot of water on the stove to cook the pasta, filling it with about half the amount of water you usually use.
Grate the Tuscan Pecorino and transfer almost all of it into a bowl, keeping some aside for plating.
When the water comes to a boil, moderately salt it and add the spaghetti.
Crush the peppercorns with a meat tenderizer or a grinder set to a rather slow speed.
Pour the pepper into a large non-stick pan and toast it over low heat, stirring with a wooden spoon.
Deglaze with a couple of ladles of the pasta cooking water and continue stirring over low heat.
Drain the spaghetti 2-3 minutes before the time indicated on the package and transfer them to the pan, reserving the cooking water.
Finish cooking the spaghetti in the pan, stirring them like a risotto, adding hot water as needed and stirring continuously.
Prepare the Pecorino cream: pour a ladle of hot cooking water into the bowl with the grated Pecorino and whisk vigorously by hand.
When the spaghetti are cooked, turn off the heat and add the Pecorino cream, stirring continuously with tongs.
Serve the spaghetti cacio e pepe sprinkled with the remaining grated Pecorino and more freshly ground pepper.
Non-stick pan
Kitchen tongs
Hand whisk
It is recommended to consume immediately. Any form of preservation is discouraged.
It is important that the pasta cooking water is rich in starch to obtain a creamy and lump-free sauce. Short pasta lovers can use mezze maniche or rigatoni instead of spaghetti.
Italia, Lazio
| Energy (kcal) | 356.27 |
| Carbohydrates (g) | 45.29 |
| of which Sugars (g) | 2.73 |
| Fat (g) | 11.91 |
| of which Saturates (g) | 6.67 |
| Protein (g) | 19.03 |
| Fiber (g) | 1.53 |
| Sale (g) | 0.71 |
