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Cook spaghetti Martelli for 5 minutes in salted water.
Then turn off the fire and leave the pasta for another 4 minutes in the water.
Before you drain the pasta set aside some of the cooking water.
Drain the pasta and place it in a hot pan. Add the Pecorino Romano and plenty of freshly ground pepper and mix everything with 1/2 cup of the cooking water. Then sprinkle the Parmigiano Reggiano over the pasta.
In this way, you get a cream that mixes perfectly with the pasta Martelli. This pasta is perfect, because it contains a lot of starch.
Pasta al Cacio e Pepe is a traditional dish and really very easy to prepare. In restaurants, the chefs often use egg noodles and add an egg yolk. But the real pasta Cacio e Pepe is made with durum wheat semolina pasta.
Recommended wine: Bolgheri Campo al Mare.