Fred Plotkin

Spaghetti with Pecorino and Pepper

Spaghetti al Cacio e Pepe

Preparation info

  • 1

    serving
    • Difficulty

      Easy

Appears in
The Authentic Pasta Book
The Authentic Pasta Book

By Fred Plotkin

Published 1989

  • About

This dish is probably the easiest to prepare of any in this book, yet it is delicious. This is a specialty of Rome, whose citizens are justifiably proud of their excellent pecorino romano. It is widely available in the United States.

Ingredients

  • 4 ounces spaghetti
  • ½ cup freshly and coarsely grated pecorino
  • 1

Method

Set a large pot of water to boil. When it reaches a boil, toss in a pinch of salt, bring to a boil again and start cooking the spaghetti. In the meantime, grate the cheese. When the pasta is al dente, drain, leaving a few drops of water clinging to the spaghetti. Transfer the pasta to a bowl, spoon on the oil, sprinkle on the cheese, grind on abundant fresh pepper, toss well, and enjoy. In maki