If you go to any trattoria in Rome -- whether expensive, touristy or a hole-in-the-wall -- you'll face the same choice: which pasta dish to get? In a typical Roman joint, pasta gets served one of four (at most five) ways: alla carbonara (eggs, grated cheese and pancetta), all'amatriciana (tomato, red pepper flakes, guanciale -- like pancetta), all'arrabbiata (spicy tomato sauce) or al cacio e pepe.
In Roman dialect, cacio means cheese. Pepe is Italian for black pepper. Traditionally served with spaghetti or tonarelli (a fresh pasta thicker than spaghetti), cacio e pepe is Roman food at its most minimal and delicious. To prepare this recipe, you simply mix the freshly-cooked pasta (still hot) with grated pecorino romano and a few hefty twists of black pepper. In order make sure the cheese evenly melts over the pasta, add a ladle of hot pasta water before tossing it all together.
INGREDIENTS:
* 1 - 1.5 cups of finely grated pecorino romano
* 8 oz. of spaghetti cooked
* 1-2 tbs of fresh-ground black pepper
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