Spaghetti Cacio e Pepe
Goethe published an account of his travels in Italy between 1786 and 1788 called “Italian Journey”. In it he writes of the pasta he encountered in Naples: “As a rule, it is simply cooked in water and seasoned with grated cheese”. This is, in fact, the prevalent way that pasta used to be served in southern Italy. Today the dish has become a Roman specialty. Some people swear that it must be made with the sharper aged Pecorino Romano, while others insist a younger pecorino is called for. I personally like using a medium aged pecorino, which melts more easily and is better suited to the generous amount of black pepper used here.
2 tablespoons extra virgin olive oil
As soon as the pasta is in the serving bowl, toss it vigorously with the cheese to prevent it forming a lump at the bottom of the bowl.
From Giuliano Hazan's Thirty Minute Pasta by Giuliano Hazan, Stewart, Tabori & Chang, 2009
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