Cacio e pepe

200 grams spaghetti
4 tablespoons olive oil
2 teaspoons Mauro’s pepper mix (or plain freshly ground pepper)
⅔ cup grated pecorino romano (plus a small amount for the table)

Cook pasta for 7–8 minutes. Combine oil and pepper in a large bowl. Drain pasta, reserving some of the water. Add pasta to bowl, tossing to coat evenly with pepper. Add cheese and toss once more. Serve and enjoy, with well-chilled Frascati or other fresh white wine, or more decadently a beautiful Taurasi from the Avellino hills.

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