Today at Cucina con noi we'll see how to prepare a popular course from the Rome region: cacio e pepe spaghetti. Let's see what we need for 4 portions: 400 grams of spaghetti (preferably of the extruded through bronze type, because they absorb better the seasoning), 180 grams of pecorino romano cheese, salt and freshly ground black pepper. If you prefer a more delicate flavour, you can replace one third of the pecorino cheese with the same quantity of parmesan cheese. Let's put the spaghetti to cook in a pot full with copious salted water. In the meanwhile, we can mince the pepper directly on the cheese. When the pasta is just firm, we pour a spoonful of the cooking water in a pan, we add a drizzle of oil and we drain the pasta directly in the pan./ At this point we add another spoonful of water and we let it cook for a minute.
Now we turn the stove off and we start adding the pecorino cheese; we mix/ and switch the stove on again, at low heat. We go on mixing, till the sauce gets creamy. /If necessary, we can add more water. /Now we can serve the pasta, possibly in warm dishes./ Let's spread out some pepper and chili pepper, if we like it. Thank you and see you to the next recipe.