Spaghetti Cacio e Pepe (Cheese & Pepper Spaghetti)
For 2/4 persons 1 pound (500 grams) Spaghetti 6 tablespoons Olive Oil 2 teaspoons Coarse Ground Black Pepper 1 ¾ cups grated Old Vegetarian Cheese, preferably Old Cheddar Cheese 1 Teaspoon of Sea Salt Boil the water in a large pot, add Sea Salt. Put in the spaghetti and cook al dente , after the cooking is almiost finished, take 1 cup of water out and put in a cup. Take a large skillet and heat the Olive Oil. Add the Coarse Ground Black Pepper, about 1 minute, or until fragrant. Add the cooked spaghetti and Old grated Cheddar Cheese, and mix in 1/2 cup of the starchy hot water (or normal water); mix until the cheese melts (about 1 minute). Now the final stage is a bit tricky, keep adding the starchy water, one spoon a time to mix it with the cheese and spaghetti, to really make it a creamy sauce. Keep mixing, on moderate heat. Spaghetti Cacio e Pepe Variant Cacio e Pepe Simply cook the pasta, drain the pasta and serve the pasta on a plate, ...
