Spaghetti cacio e pepe

Method: how to prepare creamy spaghetti cacio e pepe

1. Crush the pepper: Start the preparation of cacio e pepe by crushing the peppercorns with a meat mallet, or grind it with a coarse-grained pepper mill directly in an aluminum pan. Turn on the heat and let it heat up until it releases its aroma.
2. Add water: Pour in a ladle of water to stop the pepper from cooking, preventing it from burning. Put a pot of water on the stove and bring it to a boil.
3. Prepare the pecorino: Grate the pecorino romano PDO with a fine-mesh grater and set aside.
4. Cook the pasta: When the water boils, salt it lightly and throw in the spaghetti. Drain them 3 minutes before completing cooking.
5. Creaming: Transfer the spaghetti directly into the pan with the pepper and continue cooking, adding a few ladles of cooking water.
6. Prepare the pecorino cream: Take a ladle of cooking water and add it to the grated pecorino cheese. Mix until you get a thick cream without lumps.
7. Mix the ingredients: When the spaghetti is ready, turn off the heat and add the pecorino cream. Stir quickly with kitchen tongs and, if necessary, add more cooking water to obtain a smooth cream.
8. Serve: Serve the spaghetti cacio e pepe with an additional sprinkling of pecorino cream and freshly ground black pepper.
9. Enjoy your meal!