Spaghetti cacio e pepe Rome - Lazio
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Preparation - Easy
Yield: Serves 4 Q&E, Vegetarian
Originating in the province of Roma-Lazio, this dish is so easily prepared that the delicious result is a surprise. The key ingredient, Pecorino romano cheese, comes from the milk from the flocks of sheep that pasture on the hills around Rome. Peccorino romano, sharp and hard, is an essential part of a great many dishes originating in Rome and is used both in sauces as well as at the end of a meal.
1/2 cup Pecorino romano cheese, grated, very finely - Parmesan OK but not as 'sharp'
salt and freshly ground black pepper to taste
1 lb spaghetti, or linguine
2 or 3 TBSP butter or olive oil at room temperature (optional)
6 quarts water
Pasta pot, large bowl to mix pasta and ingredients.