Rome Typical Food

Cacio e pepe meaning cheese and pepper is a simple and quick recipe popular throughout Rome and Sicily.  Though the dish requires very few ingredients, they must be of the highest quality and you should pay close attention to the process of combining the ingredients to ensure you don't end up with cheese garnished pasta.

Ingredients for 4 people
160 gr Pecorino Romano cheese
Freshly ground black pepper
400 gr spaghetti

Put the pasta in a saucepan of boiling salted water. Leave to cook for the time recommended by the producer.
In the mean time grater the Pecorino Romano and put to one side.
When the pasta is ready, drain it, retaining some of the cooking liquid in small cup.
In a warm bowl, place the spaghetti, with some of the cooking liquid and the Pecorino cheese and mix well.
Add the amount of black pepper you desire into the bowl and continue to mix until the spaghetti is well covered and the entire mixture is creamy.
If the mixture is too runny, add some more cheese until it becomes creamy.
If the mixture is too dry or thick, carefully add some more of the warm cooking liquid.