- 400g Garofalo Spaghettone XXL Pasta
- 200g Pecorino Romano Cheese, grated
- Salt to taste
- Black Pepper to taste
- Cooking water (as required)
Although many use the word cacio to refer to cheese in general, only Pecorino Romano is used to make this pasta. To make the creamy cheese sauce, melt the Pecorino using the pasta cooking water. It’s essential to use this water (not tap water) as the starch will prevent the proteins from clotting on contact with the heat, avoiding the formation of lumps.
Place a saucepan with plenty of water on the hob and, when it comes to the boil, add the salt (take care not to add too much, as with the Pecorino in the sauce there is a risk that your pasta will be too salty) and the Spaghettone. After a few minutes, take some of the pasta cooking water and add it to the grated cheese a couple of ladles at a time, keeping an eye on the consistency. At this point, add the black pepper to the sauce and mix. Once cooked, drain the pasta a couple of minutes before the time indicated on the package and sauté in the pan with the sauce. Serve immediately, adding an extra sprinkling of pepper.