Pasta Recipes -Authentic Italian Roman Dish

Recipe from inmamaskitchen.com

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Pasta Cacio e Pepe

This pasta is simplicity itself and is classic Roman cooking. Like all simple dishes, there is nowhere to hide if you settle for anything less than a great pecorino romano cheese.

1 pound bucatini pasta (to be truly Roman you need bucatini, but feel free to use spaghetti)
1-1/2 tablespoons extra-virgin olive oil
½ cup (packed) freshly grated pecorino cheese
Heaps of freshly ground black pepper

Method

Bring 6 quarts of water to a boil When boiling, stir in bucatini.

While pasta is cooking, pour very hot water into a bowl. This is to heat the bowl.

Grate the pecorino cheese.

Pour water from bowl. Put in grated pecorino. Add a little hot water from the boiling pasta, and mix it with the cheese until it's creamy. This is best done slowly and by spoonfuls to make sure you get the right consistency. When creamy, add the pepper. Yes, lots of pepper - un vero Romano would use a tablespoon.
Drain the pasta and transfer it to the bowl. Quickly pour the olive oil over the top, mix, mix, mix to blend the cheese, pepper and oil.
Contributor: two blonde ladies

Note: Be sure to use a top quality pecorino cheese for this wonderful pasta dish. And don't be afraid of pepper. Romans love pepper.

"When in Rome...."

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