Spaghetti cacio e pepe

Spaghetti cacio e pepe

main courses |

This cheese and pepper pasta must be one of the simplest pastas out there. yet the transformation of just three ingredients into a classic dish is somewhat remarkable. The salty-sweetness of pecorino romano really makes this dish. To do it Massimo’s way, cook your spaghetti (or bucatini) in plenty of salted boiling water until it’s about 2–3 minutes away from done. Drain it, reserving the cooking water. Put the pasta and a good splash of the cooking water in a pan over a medium-high heat. At this stage, Massimo adds a little olive oil or butter, though traditionalists don’t. Add a really good grinding of pepper then turn the pasta in the simmering water so it sucks in the pepper flavours. When the pasta is almost cooked and the water is almost gone (turn the heat up to help evaporate it, if necessary), add a generous grating of pecorino. Gently toss the pasta, so the pecornio melts into the water to make a sauce. Add another grating of pepper and turn the pasta to combine. When the pasta is perfectly al dente, transfer to a plate and finish with more pecorino and a third grating of pepper.


Recipe Massimo Riccioli
Photo David Loftus

from Issue 17


© 2015 Jamie Magazine Ltd. All rights reserved. Jamie is a registered trade mark of Jamie Oliver Enterprises Limited.