Cacio e Pepe Classic Recipe

Ingredients for 2 people

• 200 g spaghetti alla chitarra
• 80 g Pecorino Romano DOP, finely grated
• 40 g Parmigiano Reggiano DOP, finely grated
• 1 teaspoon black peppercorns (½ tbsp Tasmanian pepper, optional)
• Salt to taste

Method

1. Toast the pepper: crush it in a mortar and toast it in a non-stick pan for 30-60 seconds. Add a ladle of pasta cooking water and let it reduce.
2. Cook the pasta: use only 1 litre of water (for more concentrated starch), and salt it lightly. Drain it 3-4 minutes before the package time.
3. Two-stage mixing: drain the spaghetti and add it to the pan with the pepper; toss over high heat for 1-2 minutes with more cooking water. Turn off the heat and add the cheese a little at a time, stirring with tongs until silky.
4. Serving: serve immediately on warm plates, with more fresh pepper and pecorino.

Key tips

• The pepper blend adds spice and fruity notes.
• Less cooking water means more concentrated starch, which binds the sauce better.
• Adding the cheeses off the heat stops them from turning rubbery.

BUON APPETITO!