Spaghetti Cacio e Pepe

This pasta, made with only a few ingredients, impresses with its intense flavor. "Cacio" stands for Pecorino cheese, "Pepe" for pepper – an unbeatable combination that promises true culinary delight. (Image Julia Cozlenco)

Ingredients 

• 400 g Spaghetti
• 1 tbsp Black peppercorns
• 200 g Pecorino (Italian sheep's milk cheese) medium aged

1. Pinch Salt Step 1First, grate the Pecorino. Then, bring water to a boil in a pot. Once boiling, salt the water well and cook the spaghetti according to package directions until al dente.
2. Meanwhile, put the peppercorns in a mortar and crush them with a pestle. This will release more heat from the pepper. Now, place the crushed pepper in a large pan and toast it over low heat. Then, deglaze with a splash of pasta water.
3. Now, add 4 to 5 more ladlefuls of pasta water to a bowl and set aside.
4. Drain the spaghetti in a colander as soon as they are al dente. Then, add about ⅓ of the pasta to the pan with the toasted pepper. Stir everything thoroughly with pasta tongs and add a little pasta water as needed.
5. Meanwhile, put half of the grated Pecorino in a bowl and add a ladleful of pasta water. Mix vigorously with a whisk. Then, add the remaining Pecorino and a little more pasta water and mix again until a nice cream has formed.
6. Now, add the remaining spaghetti to the pan and turn off the heat. Pour the Pecorino cream over it, season with salt, and mix everything thoroughly.
7. Serve the delicious spaghetti cacio e pepe on deep plates, sprinkle with more grated Pecorino if desired, and enjoy immediately.

Buon appetito!