The ultimate cacio e pepe

The simpler the ingredients, the tastier the pasta – that’s the opinion of many Italians. Cacio e pepe from Rome’s cucina povera is the ultimate example of this.

Besides pasta, the dish contains only pecorino romano and black pepper. But the fewer the ingredients, the more important the preparation method and their quality. So if you get some really good pecorino, pasta and black pepper, Italian chef Antonella Barbella, who lives in the Netherlands, will provide you with the ultimate recipe. And it’s so pronto too.

Preparation method

1          Bring a large pan of water to the boil. Cook the pasta according to the instructions on the package until al dente. Add the salt after about 4 minutes.

2          Meanwhile, coarsely grind the peppercorns in a mortar and toast them in a frying pan over high heat until their aromas are released. Remove the pan from the heat and set aside.

3          Meanwhile, grate the pecorino into a bowl. Gradually whisk in a few tablespoons of the cooking water. First until you have a cream, then until you have a sauce with the consistency of béchamel.

4          Drain the pasta, reserving some of the cooking water. Divide the pasta over the toasted pepper in the frying pan and stir in the pecorino sauce until all the pasta is coated. For a creamy consistency, add a little more of the cooking water if necessary. Divide the cacio e pepe between 2 plates and garnish with extra pepper. Serve immediately.