INFO
Simple & Delicious…long overdue in my list of recipes
Details
Ingredients
- 125 g of spaghetti
- 60 g of pecorino romano
- Salt
- Freshly cracked black pepper
Method
- Bring some water to a boil, use 50% the water of what you use usually
- Grate the cheese
- Generously salt the water once it boils
- Add the pasta, you will cook it 70% of the time in boiling water (for me, my pasta requires 10 m for al dente, cook it for 7 m in the water)
- In a skillet, crack some fresh pepper, be generous
- Roast the pepper to medium heat
- Add a ladle of pasta water to the pan
- Add 1.4 of the ladle of pasta water to the grated cheese, just enough to bring the cheese into some sort of ball
- After 7 minute bring the pasta to the skillet, make sure to set aside the pasta water
- Bring the heat to medium high, you will likely need to add some more pasta water (1 or 2 ladle) to the paste, mixed well to ensure the pepper mix with the pasta and cook like this until the pasta is cooked, ensure there is still enough water
- Once the pasta is cooked, turn of the heat
- Add the bowl of cheese and mix carefully to ensure the cheese melt well an cream
- If the cheese strings, sorry, you did it wrong, likely not enough water or too much heat
- Once the cheese is creamy, serve directly.
Proportions are for 1 portion, just multiply to serve more people.
Quick View
| Traditional | |
|---|---|
| Serve | 1 |
| Preparation Time | 5 mn |
| Cooking Time | 10 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
