Cacio e pepe is a typical Roman recipe. As you may know, most traditional Roman and Lazio pasta dishes are not made with Parmesan, but with pecorino, a cheese (also) for grating more typical of central Italy. Today we offer you this revisited recipe with Parmigiano Reggiano, to give a touch of novelty to a super classic dish.
Cacio e pepe recipe with Parmigiano
Ingredients for 4 people:
- 350 g spaghettoni
- 200 g Parmigiano Reggiano PDO 36 months
- 3 tablespoons milk
- Salt to taste
- Black pepper to taste
Preparation:
In a rather large plastic or metal bowl, pour the grated Parmigiano Reggiano; add a generous pinch of freshly ground pepper to the Parmigiano and mix everything with a spoon.
Heat the water for the pasta in a pot with high sides. When it comes to a boil, season with salt and then add the pasta.
Halfway through cooking, pour two ladles of cooking water into the bowl with the Parmesan and pepper, mix rapidly with a ladle until you obtain a cream. Then add the cold milk from the fridge, continuing to stir.
Drain the pasta al dente, pour it into the bowl with the Parmigiano and pepper cream, and vigorously stir with the help of another 2-3 tablespoons of cooking water.
Plate the spaghetti and serve your cacio e pepe with Parmigiano immediately. Enjoy your meal!
