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Spaghetti Cacio e Pepe
1 3/4 cups freshly grated Pecorino di Fossa, plus more for serving
1 pound spaghetti
1 1/4 tbs. coarsely ground black pepper
(1) Finely grate the cheese, and set aside. Cook the spaghetti in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the cooking water, and quickly drain the pasta. (2) Return the spaghetti to the pot, and pour in about half the reserved cooking liquid, adding more if the pasta seems too dry. (3) Add the cheese and pepper, and stir vigorously. Serve immediately with additional grated cheese. Serves 4 to 6.
See also: In Season: Pecorino di Fossa(Published 2012)