Cacio e Pepe

I put the spaghetti in a 12-inch straight-sided saute pan, just covering it with chicken stock and water.  I love the flavor the chicken stock adds to the pasta.  I covered the pan until the water came to a boil.  I removed the lid and turned the heat down to simmer.

After the pasta had simmered for five minutes, I put two tablespoons of the black pepper, 100 grams of the Pecorino Romano, the parmesan, and the olive oil in a large metal mixing bowl.

With a wooden spoon (the wooden spoon is essential), I stirred the mixture together until it turned into a paste.

I added two ounces of the pasta water to the cheese mixture and mixed it until it was well combined.  I continued adding the pasta water and stirring until I had added a total of six ounces (3/4 cup).

When the pasta was al dente, I used tongs to move it from the pan to the bowl of sauce.  I stirred the pasta vigorously for a full two minutes.  The stirring took some elbow grease, making my arms a little sore, but the results were worth the effort.

I finished the pasta with two tablespoons of Pecorino Romano and 3/4 teaspoon of black pepper before serving.  The lovely pasta, coated with the salty, creamy cheese sauce, has a nice peppery kick.  This simple dish, packed with flavor, works well as either a main dish or a side dish. We used it as a side dish for cider poached pork.  It was an excellent meal.

A serving has 253 calories, with 19 grams of carbs, 2 grams of fiber, 16 grams of fat, and 6 grams of protein.