• Cooking Time: 5
• Servings: 2
• Preparation Time: 10
• For 2 people
• 100 grams of grated Pecorino Romano
• Pepper (more is better)
• 2-3 tablespoon olive oil
• some hot water, taken from the water for cooking pasta
• 150-200 grams of Spaghetti

1. Boil water to cook pasta and cook it.
2. Meanwhile, put in a pan, the olive oil as many black pepper you like. More is better.
3. In a dish mix Pecorino and hot water till you obtain a cream.
5. When pasta is just a little bit cooked ("al dente"), add it in the pan. Mix with oil and pepper. Finally add the cheese cream.

"Cacio e pepe" is a typical Roman recipe. It's sound easy. The name is literally cheese and pepper. Yes, it's simple but not so basic. First lesson: The chesse must be Pecorino Romano. Second lesson: Pepper has a key role Third lesson: No other ingredients, just olive oil (in my version) and hot water The secret? The hot water