Penne cacio e pepe
This is one of the most famous Italian pasta dishes of all. A classic from Roman cuisine: Pecorino romano cheese and freshly ground black pepper. It seems almost too simple to be so good until you taste it. Sheep cheese has a distinct and strong flavor that perfectly blends in with black pepper. Every time I eat it I’m captured by its overwhelming taste and aroma. Typically spaghetti is used for this recipe, however I personally prefer short pasta which is also easier to mix.
Ingredients:
1 lb. penne or spaghetti pasta
4,5 oz. freshly grated Pecorino romano cheese
freshly ground black pepper
Instructions:
1. Cook the pasta and in the meantime grate the cheese.
2. In a warm pasta bowl, I simply warm it up with hot water and then I dry it, mix the grated cheese with few spoons from the boiling pasta water until creamy, it will resemble ricotta cheese. If the temperature in your kitchen is cold just leave the bowl close to the stove.
3. Set aside 1/2 cup pasta water.
4. Strain the pasta when al dente, pour it in the bowl and quickly combine it well with the Pecorino cream and a generous grind of black pepper. Add few spoons of the pasta water you set aside if it’s too dry and serve immediately.
