Cacio e Pepe

This one I need to try, it comes from

https://talesofambrosia.com/2013/03/04/how-to-make-spaghetti-cacio-e-pepe-like-a-roman/

I have put it up on the web before trying it so I have this simple recipe with me.

Serves 4

Ingredients

• 400 grams of Spaghetti (if you can find Tonnarelli better)
• About 200-250 grams of high quality Pecorino Romano cheese (the more aged the better)
• Black pepper to taste (better if freshly ground)
• Coarse salt (yes you will need some even though Pecorino Romano has lots of salt, otherwise the dish will be bland)

Method

• Grate Pecorino Romano cheese.
• In the meantime bring water to a boil in a tall pot.  The level of water should not exceed ¾ of the pot’s height. Keep in mind that for 100 grs of pasta, you should use 10 grs of salt and 1 liter of water.
• When water boils, add salt. Consider that Pecorino Romano cheese is very salty, my ambrosiana says to add HALF of the amount of salt for cooking Cacio e Pepe. Not sure about at 9350 feet above sea level.
  
• Add pasta and cook al dente.
• 1-2 minutes before pasta is cooked, place a serving bowl on top of the pot to heat it. This is a very important step in order to get a creamy sauce.
• Reserve some pasta water using a ladle. While you’re boiling spaghetti, the pasta releases starch into the water.  Since starch is naturally sticky, it helps Pecorino Romano cheese fats to amalgamate well with both water and pasta.
• Drain pasta and transfer it to the heated serving bowl.
• Gradually add Pecorino Romano cheese and water tossing vigorously until you get a creamy consistency.
• If the sauce becomes too watery, add Pecorino Romano cheese; if it becomes too dry, add water.
• Season with lots of freshly ground black pepper and toss.