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.