This incredibly simple dish requires only four ingredients and a few minutes of your time.
*
Cacio de Roma is a creamy, semi-soft cheese made from sheep's milk; it's a formaggio di pecora. This Italian gourmet cheese is made in the countryside of Rome and aged about one month. Often this cheese is referred to as a 'caciotta' because it is a small round cheese of approximately 4 pounds. Pecorino Romano cheese is the good substitute for Cacio de Roma.
Ingredients
3/4 pound spaghetti or bucatini
3/4 cup freshly grated * Cacio de Roma or
Pecorino Romano cheese
1/3 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
1 tablespoon coarsely ground black pepper
Salt
Preparation
In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.
Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions. Sprinkle on the black pepper and season the pasta with salt; toss again.
Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms. Serve immediately.
main ingredients: pasta cheese type of dish:
main
Country cuisine:
Italy Monaco specific recipes:
quick-and-easy season and occasion:Valentines-Day
