Cacio e pepe - a classic
This is a simple dish, yet so hard to make perfect. Give it a try.
What you need:
400 g pasta
1 large tbsp freshly ground pepper
1 tbsp butter
200 g grated pecorino
100 g grated parmesan
a little nutmeg
In a large pot, put 3l of unsalted water to the boil
In a large wok pan "burn" the ground pepper. Let cool down
Put 4 deep plates into a 50 degree oven
Add the pasta to the boiling water
Heat up the wok pan with the cooled down pepper to medium temperature
Add the butter
When the butter is melted, add a little of the pasta water and stir
When the pasta has cooked for only 4 minutes! -add all the pasta to the wok pan with butter and pepper
Still the wok pan is on medium temperature
While carefully stirring, add a little of pasta water at a time to the pasta for the next 4 minutes.
The pasta need to have quite a bit of saucy water mixture all around
Now add a little of the cheese at a time while carefully stirring
The cheese need to melt evenly while adding more and more of the cheese.
Eventually add a bit more pasta water to adjust the thickness of the sauce
Drizzle a tiny bit of freshly grated nutmeg into the pasta.
Serve immediately in the warm plates and add a bit freshly ground pepper on top