Linguine cacio e pepe

Linguine cacio e pepe is a variant of the historic Roman dish, pasta cacio e pepe, typically made with tonnarelli or spaghetti. Here’s how to prepare linguine cacio e pepe:

Ingredients

• 320 g of linguine
• 200 g of grated Pecorino Romano
• Black peppercorns to taste
• Salt to taste
• Pasta cooking water as needed

Preparation

1. Bring a large pot of salted water to a boil.
2. Meanwhile, toast the peppercorns in a large pan to enhance their aroma. Be careful not to burn them. Put aside some of the toasted pepper for the final decoration.
3. Cook the linguine in the boiling water according to the time indicated on the package, al dente.
4. While the pasta is cooking, grate the pecorino and mix it with a little of the hot cooking water to create a cream. The water must be added gradually to avoid lumps forming.
5. Drain the linguine just al dente, preserving some cooking water.
6. Place the linguine in the pan with the toasted pepper and add the pecorino cream. If necessary, add the reserved cooking water a little at a time to make the sauce creamier.
7. Mix well to combine the ingredients, using a pair of kitchen tongs or two tablespoons.
8. Serve the linguine, add a grind of fresh pepper, and sprinkle with grated pecorino to taste.

Curiosity

Cacio e pepe is a symbol of Roman “poor” cuisine, which enhances a few ingredients but of great quality. The creation of a creamy sauce without the use of cream or butter is at the heart of this dish. The secret to obtaining the perfect cream is using the pasta cooking water, which is rich in starch and helps to bind the cheese and make everything creamy.

Enjoy your meal!