SPAGHETTI CACCIO E PEPE

SPAGHETTI CACCIO E PEPE

Notes

Here is a classic pasta, as delicious as it is simple and fast. But because it is such a minimalist creation every ingredient is of utmost importance. Use a very good authentic Pecorino, one produced in Lazio (the Italian region where Rome is located), Tuscany, or Sardegna. The cheese is at its best when aged only 8-10 months. And grind the black peppercorns just before making the dish—I like to crush the black pepper by hand in a mortar, into coarse bits that explode with flavor as I enjoy the pasta.

Ingredients

2 TABLESPOONS WHOLE BLACK PEPPERCORNS OR MORE TO TASTE

1 POUND SPAGHETTI

SALT FOR THE PASTA WATER

1-1/2 CUPS FRESHLY GRATED PECORINO ROMANO OR MORE TO TASTE