Recipe from Maria Liberati from her cookbook "The Basic Art of Italian
Cooking - Da Vinci Style" - it sounds delicious! Let me know what you
think of this classic Italian dish!
Davinci Book
Chptr 6
copyright art of living, PrimaMedia,Inc ( Used with permission by Maria Liberati)
Spaghetti Cacio e Pepe (Spaghetti with cheese and pepper)
1 lb (300 gr) spaghetti
8 tablespoons (120 gr) freshly grated pecorino cheese
pinch of salt
freshly grated black pepper to taste
Grate Pecorino cheese and set aside. Cook pasta in boiling salted water according to package directions till al dente. When pasta is finished cooking, drain, however keep about ½ cup of cooking water in pot and set aside.
Place spaghetti in large bowl, place in 2 tablespoons of cooking water and 4 tablespoons of grated Pecorino cheese, stir till mixture becomes creamy, Add in fresh black pepper, stir. Add in remainder of cheese ,another few tablespoons of water till mixture is creamy, not watery. Serve very hot.
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