Description
Experience the authentic flavors of Rome with this roscioli roman cacio e pepe recipe, showcasing the perfect balance of cheese, pepper, and pasta. It's a minimalist yet indulgent dish that transports you straight to the heart of Italy.
Ingredients
- 200g (about 7 oz) spaghetti or tonnarelli pasta
- 1 cup Pecorino Romano cheese, finely grated
- 2 teaspoons freshly ground black pepper (or to taste)
- Salt, for pasta water
- Reserved pasta water
Instructions
- Bring a large pot of water to boil. Add a generous amount of salt and cook the pasta until al dente, as per the package instructions.
- While the pasta is cooking, in a large mixing bowl, combine the grated Pecorino Romano cheese and freshly ground black pepper.
- Once the pasta is nearly done, reserve about 1 cup of pasta water, then drain the pasta.
- Slowly add a bit of the hot reserved pasta water to the cheese and pepper mixture, whisking constantly to create a creamy sauce. Continue adding more water, bit by bit, until you achieve a sauce consistency that is smooth and creamy.
- Add the drained pasta to the bowl and toss well, ensuring the pasta is fully coated with the sauce. The heat from the pasta and the pasta water will melt the cheese and form a creamy sauce.
- Serve immediately, garnishing with additional Pecorino Romano and black pepper if desired.
Notes
- It's crucial to use freshly grated Pecorino Romano for the best flavor and consistency.
- Adjust the black pepper based on your preference. Some like it very peppery!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 530mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg