Despite the arrival of summer , we should not (yet) in the pseudo- holiday column dedicated to the Roman recipes that , with the usual diligence and the distinction of being absolutely intolerable towards variations unsolicited and absurd , this week presents you with the queen the Roman tables : spaghetti with cheese and pepper . Suitable for those who do not have time , to those who want to feel strong flavors and also to those who want to make a good impression without too much banging .
400 grams of spaghetti
200 grams of grated pecorino romano
ground black pepper
extra virgin olive oil
1. Cook the spaghetti in salted water in which it was poured a tablespoon of olive oil ( to prevent it from turning into a shapeless mass ) and in the meantime, pour into a bowl of glass or aluminum pecorino romano and black pepper .
2 . Raise the pasta al dente ( do not drain it to charity or else lose all the cooking water and it's over ! ) Calculating at least 2 minutes before end of cooking , pour it into the bowl with the cheese mixture and season well for adding two ladles of cooking water to make sure that all blend well. You can also mix pecorino cheese and black pepper in a large skillet where the spaghetti Strain them and then remembering , however, that there must be cooked or made to amalgamate the fire but should be folded "cold" .
3 . Stir and serve immediatissimamente otherwise the dough is cold and the cheese cakes around .
Preparation time : 15 minutes
in essence, the much-vaunted " delicate creamy sauce " that everyone talks about does NOT exist . The various ingredients are mixed separately and creamy in what is called tradition is nothing more than the result of a merger between the three elements involved , cheese / pepper / water in contact with hot spaghetti . So prepare the creamy sauce by mixing the famous cooking water with the cheese and pepper , then pour over the spaghetti is wrong: conceptually and if you want to respect tradition