First of all to prepare the cacio e pepe spaghetti, take a large pot and fill it halfway with water which we will bring to a boil. Meanwhile, grate the pecorino and keep some aside for the sauce. Then, let’s add the water that in the meantime will have come to a boil and let’s go to cook the spaghetti. In the meantime, let’s pound the peppercorns in a mortar or with a knife, leaving a few coarser pieces.<\/p>\n
In a separate pan we go to toast the pepper over low heat, blend it with about 2 ladles of cooking water and continue to mix, with a wooden spoon, always over low heat.<\/p>\n
Drain the spaghetti al dente without throwing the cooking liquid and move them to the pan. We finish cooking in the pan by adding, as needed, a few tablespoons of cooking water and stirring constantly with the tongs; add more water when the bottom of the pan is dry.<\/p>\n
Then prepare the pecorino cream by adding a ladle of hot cooking water to the grated pecorino and mixing everything vigorously and preferably with a whisk. The consistency must be pasty and not creamy.<\/p>\n
If the pasta is not yet ready, keep the cream in a bain-marie on the pot of hot water, always stirring with a whisk, in this way the temperature will be similar to that of the pasta and will blend much better.<\/p>\n
When the spaghetti have finished cooking, remove the pan from the heat, add the pecorino cream and mix everything well with the help of tongs or forks. If we want a thicker cream, add a little pecorino cheese, instead if we want it more liquid, add a little cooking water. The spaghetti with cacio e pepe are now ready to be served covered with a shower of pecorino cheese and a generous grinding of pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
First of all to prepare the cacio e pepe spaghetti, take a large pot and fill it halfway with water which we will bring to a boil. Meanwhile, grate the pecorino and keep some aside for the sauce. Then, let’s add the water that in the meantime will have come to a boil and let’s […]<\/p>\n","protected":false},"author":2,"featured_media":844,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starters"],"yoast_head":"\n