J.K. PLACE ROMA Rome, Italy

Preparation

1. Fill a pot with water, wait for it to boil and add salt. Place the spaghettoni in the pot to cook. In a separated bowl put the grated cheese, pepper and a little cooking water to dilute the pecorino. Create a cream and set aside.

2. Once the pasta is cooked, drain it and place it in a bowl, keeping a little of the boiling cooking water aside. Add the cream of cheese, a good grinding of pepper and start stirring the pasta.

3. The remaining hot water can be added if necessary until the desired creaminess is obtained.

4. Now the Cacio e Pepe is ready to be served on a plate.