Instructions
1. Grab your largest saucepan (you want it to be around 12 inches or 30 centimeters in diameter or large enough for the spaghetti to lie in a single layer) and place it over medium heat. Add the oil and pepper and heat until you can smell the heady spice of the pepper, about 2 minutes.
2. Add the spaghetti to the pan along with the salt and about 2 cups (16 fluid ounces) of water. You'll want to watch out as the water may sputter when added to the hot oil. Add the remaining 2 1/4 cups (18 fluid ounces) hot water, little by little, as you would with risotto—that is to say, add a ladleful of hot water and cook, stirring frequently, until the liquid is almost but not completely absorbed before adding another ladleful of water. Repeat until the spaghetti is al dente and the water has reduced to a soupy consistency, 8 to 10 minutes. If the pasta starts to look dry, add a little more water but no more than a total of 5 cups (40 fluid ounces).
3. While the pasta is cooking, warm some bowls in a low oven. (Don't ignore this step. It helps ensure the creamy sauce clinging to the pasta doesn't turn to clumps.)
When the pasta is ready, remove the pan from the heat and add the cheese, a little at a time, stirring furiously and constantly, until a smooth and creamy sauce forms. Serve the cacio e pepe straight away in the hot bowls.
|
|
Ingredients
3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon freshly ground black pepper
11 1/2 ounces fresh tonnarelli or dried spaghetti
Generous pinch salt
4 1/4 to 5 cups boiling water or exceptionally hot tap water
3 1/2 ounces cacio de Roma finely grated
|
