One of the oldest pleasures of Italian cuisine, without a doubt, is spaghetti cacio e pepe. Let's travel to Italy without leaving home!

&quot;I owe everything you see to spaghetti,&quot;&nbsp;Italian Oscar-winning actress Sophia Loren has said more than once. Pasta and sauce -&nbsp;a&nbsp;sublime combination of endless&nbsp;varieties: with bolognese sauce, arrabiata sauce, amatriciana sauce, and more and more. However, the oldest recipe in Italian cuisine is believed to be that of Spaghetti cacio e pepe (cheese and pepper).

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Legend has it that the origin of this pasta with cheese dates back to the Roman Empire.&nbsp;For centuries,&nbsp;it was the perfect meal for Roman shepherds, who used to carry non-perishable ingredients - servings of ripe pecorino cheese, black pepper, and hand-made dry pasta -&nbsp;when spending time away from home.

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The secret is in the creaminess of the sauce. There is no need to add oil or butter, as the mixed pasta starch and grated pecorino are enough to create the ideal thickness.

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To ensure that we replicate an authentic recipe of&nbsp;cacio e pepe spaghetti and complete the steps correctly, we entered the kitchens of <a href="https://www.alfredodiroma.rest/alfredo-di-roma/" target="_blank">Alfredo Di Roma</a> &reg;, at the <a href="https://www.presidenteicmexico.com/" target="_blank">Hotel Presidente Intercontinental</a> in Mexico City. The history of this restaurant began when Alfredo Di Lelio was working&nbsp;in a small family restaurant in Rome. In 1908, his wife, In&eacute;s, gave birth to his first-born son, and Alfredo, worried about his wife&#39;s health, prepared with his own hands noodles mixed with butter and fresh Parmesan cheese. After tasting it, she suggested adding the dish to her small restaurant menu. And that&#39;s&nbsp;how the <a href="https://www.alfredodiroma.rest/alfredo-di-roma/#menu&amp;gid=1&amp;pid=1" target="_blank">Fettuccine all&acute;Alfredo</a> was born.

pasta-spaghetti-lofficielmexico.jpg

Spaghetti Cacio e Pepe (4 portions)

Ingredients:

<ul>
	<li style="text-align:justify">500 grams of spaghetti</li>
	<li style="text-align:justify">5 g grain pepe (black pepper)</li>
	<li style="text-align:justify">10 ml of extra virgin olive oil</li>
	<li style="text-align:justify">400 grams of pecorino romano cheese</li>
</ul>

Process:

<ol>
	<li style="text-align:justify">Break the black peppercorns into&nbsp;finer grains.</li>
	<li style="text-align:justify">In a frying pan, add olive oil and toast the pepper.</li>
	<li style="text-align:justify">Cook the spaghetti in boiling water, stirring it every once in a while&nbsp;to avoid sticking.</li>
	<li style="text-align:justify">Once the pepper is toasted, add a tablespoon of the water in which the pasta is cooking to prevent the&nbsp;peppers from roasting too much.</li>
	<li style="text-align:justify">Take the pasta out of the boiling water&nbsp;and pour it into the pan with the pepper.</li>
	<li style="text-align:justify">Remove from the heat, add the pecorino cheese and mix until a creamy sauce is formed&nbsp;(in case it is a little dry,&nbsp;add a bit of the&nbsp;water you used to cook the pasta,&nbsp;and if it is very liquid, add more cheese).</li>
	<li style="text-align:justify">Travel to Italy and enjoy!</li>
</ol>

<a href="https://www.instagram.com/alfredodiromamx/" target="_blank">@AlfredoDiRomaMX</a>

For the Love of Rome & Spaghetti

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