Spaghetti Cacio e Pepe
Ingredients:
- 1 pound spaghetti: A standard amount for serving approximately four people.
- 6 tablespoons olive oil: Provides a rich, fruity base for the sauce. Olive oil can be substituted with butter for a creamier texture.
- 2 cloves garlic, minced: Adds a subtle, aromatic flavor that complements the sharpness of the cheese.
- 2 teaspoons ground black pepper: Essential for the characteristic spicy taste of the dish.
- 1 ¾ cups grated Pecorino Romano cheese: A salty, tangy sheep’s milk cheese that melts well to create a creamy sauce.
Directions:
- Preparing the Spaghetti:
- Bring a large pot of lightly salted water to a boil. The salt enhances the pasta’s flavor and increases the boiling point of the water, helping the pasta cook more evenly.
- Cook the spaghetti in the boiling water, stirring occasionally, until it is tender yet firm to the bite, about 12 minutes. This consistency is known as “al dente” and is crucial for the pasta to hold up well when mixed with the sauce.
- Reserve 1 cup of the pasta cooking water before draining. The starchy water is key to forming a silky, emulsified sauce that clings to the spaghetti.
- Making the Sauce:
- Heat the olive oil in a large skillet over medium heat. The choice of skillet size is important as it needs to be large enough to toss the pasta freely.
- Cook and stir the minced garlic and ground black pepper in the hot oil until fragrant, about 1 to 2 minutes. Be careful not to burn the garlic as it can become bitter.
- Add the cooked spaghetti and grated Pecorino Romano cheese to the skillet. Begin to combine these ingredients over low heat to prevent the cheese from clumping.
- Ladle in 1/2 cup of the reserved cooking water and stir continuously until the cheese melts and the sauce begins to come together, about 1 minute.
- Gradually add more cooking water, one tablespoon at a time, stirring continuously, until the sauce coats the spaghetti evenly. The consistency of the sauce can be adjusted according to personal preference.
Tips:
- Adjusting the Sauce: The consistency of the sauce can be varied; add less water for a thicker sauce or more for a thinner one. If the sauce becomes too thin, adding more cheese can help thicken it back up.
- Additional Flavor: For an extra layer of flavor, consider adding crisped pancetta or bacon at the stage where the garlic is cooked. This can complement many main dishes, especially those that feature a lighter protein.
- Serving Suggestions: Serve hot, garnished with additional grated Pecorino and a few twists of black pepper. This dish pairs well with a simple green salad and a crisp white wine, such as a Pinot Grigio, which can balance the richness of the cheese.
This expanded recipe guide provides a comprehensive approach to making Spaghetti Cacio e Pepe, ensuring delicious results with tips for personalization.
