Cacio e Pepe

https://www.recipesfromitaly.com/spaghetti-cacio-e-pepe-recipe/#recipe

You ate this in Rome. It's amazing. You had it there with Pici pasta. You need to experiment with making that yourself. Follow these guys tutorial: https://www.youtube.com/watch?v=LnjvX4AfefA

Ok, making that Pici pasta works really well and the second time this came out amazing. Do it again!

INGREDIENTS

• 350 g spaghetti, bucatini or tonnarelli (traditional Roman pasta shapes) - 12 oz
• 220 g finely grated Pecorino Romano DOP - 2 cups
• 6-8 g whole black peppercorns - 1-1 ½ tablespoons, freshly ground (preferably Tellicherry), plus more to taste
• 1 ¾ liters water - 7 ½ cups (use less water than usual to increase starch concentration)
• ½ tablespoon coarse salt - very little, as Pecorino is naturally salty

INSTRUCTIONS

• First start by grating the Pecorino Romano. When ready, set aside in a bowl.
• Then grind the black peppercorns. For this you can use a pestle, a meat pounder or a pepper grinder adjusted so that it doesn't grind too finely. The black pepper should not be a powder.
• Toast the ground pepper in a large skillet over medium heat. Stir occasionally and check to make sure it doesn't burn. It will take 2 to 3 minutes and you will smell the intense aroma of the pepper. Set aside.
• Now boil the water with very little coarse salt (maximum ½ tablespoon) to cook the pasta. Respect the quantity of water indicated in the ingredients. This in fact, as you will learn, is essential for the success of the recipe.
• When the water boils, put in the pasta of your choice. Let it cook for about 5 minutes.
• Meanwhile add 1 cup of pasta cooking water to the toasted black pepper and turn the heat under the skillet to low.
• After the first 5 minutes of cooking, now is the time to transfer the pasta from the pot to the skillet. The pasta should FINISH COOKING IN THE SKILLET with the pepper.
• Check the cooking time on the pasta package. Add another ½ cup of pasta water if needed and stir to get even cooking. SAVE THE COOKING WATER. The pasta cooking water is rich in starch which is used to make the pasta creamy. You need it also to make the Pecorino cream.
• While the pasta is cooking, make the Pecorino cream. Pour 1 cup of the starchy cooking water over the grated pecorino cheese and stir quickly. You'll get a creamy consistency similar to ricotta.
• Once the pasta is cooked, turn off the heat completely before adding the Pecorino cream. If the pan is too hot, the cheese will seize and form lumps. Wait about half a minute and then add the pecorino cream a little at a time. Stir in the pasta evenly. Authentic cacio e pepe recipe is ready!
• If you like, add more grated pecorino just before serving and another sprinkle of pepper for garnish. Serve Cacio e Pepe immediately and strictly hot.