An incredible masterpiece of the Italian cuisine

Ingredients

• 500 g of spaghetti alla chitarra (see pasta making section to make them)
• 250 g of grated pecorino romano
• Whole peppercorns 7 gr.

Directions

1. Grate the Roman Pecorino and transfer almost all of it into a bowl, keeping some aside for serving. When the water has come to a boil, add salt and add the spaghetti.
2. Meanwhile, pound the peppercorns with a meat mallet, then pour the pepper into a large non-stick pan and toast it over low heat, stirring with a wooden spoon—Deglaze with a ladle of the pasta cooking water. Keep stirring over low heat.
3. Drain the spaghetti a couple of minutes before they are fully cooked and transfer them to the pan with the pepper.
4. Finish cooking the spaghetti in the pan adding a little hot water as needed and stirring constantly with tongs for a couple minutes until the water has been almost fully absorbed.
5. Prepare the Pecorino cream at the last minute: pour a ladle of hot cooking water into the bowl with the grated Pecorino, then mix vigorously with the whisk.
6. The consistency you’ll need to get is more pasty than creamy.
7. If, once the cream is ready, the pasta is not ready for creaming, briefly place the bowl on the saucepan with the hot water, continuing to mix with the whisk, to have the cream at a temperature similar to that of the pasta.
8. When the spaghetti is cooked, turn off the heat and add the spaghetti to the Pecorino cream little by little stirring with a tongue, you must temper the pecorino cream otherwise the cream separates if you heat it quickly.
9. For the ideal creaminess, adjust by adding more Pecorino or a little cooking water as needed.
10. Serve your spaghetti cacio e pepe by sprinkling with the remaining grated Pecorino and more freshly ground pepper to taste.