Classic Roman recipe spaghetti "Cacho-e pepe"


Olive oil - 2-3 tablespoons

Spaghetti - 225 g

Black freshly ground pepper - 2 teaspoons

Grated Pecorino Romano cheese - 100 g

Grated Parmesan cheese - 100 g

Salt and pepper - to taste

Cook the spaghetti al dente in salted water. Save 1 cup of water in which they cooked.

Heat a frying pan and fry in olive oilpepper for 1-2 minutes. Pour 1/2 cup of the liquid from the pasta and bring to a boil. Put the pasta into the pan and mix thoroughly. On top sprinkle with cheese and stir the sauce to become creamy. If the paste is too dry, add a little more liquid. Put the pasta on plates, sprinkle with more Parmesan on top, season with salt and pepper to taste.