Cacio e pepe is one of those traditional recipes that we are almost afraid to vary. Few ingredients, basic cooking techniques, result with perfect taste.
But let's face it, creativity is the soul of the kitchen, and sometimes we like trying something different. We enjoy it. It intrigues us.
Here then is this version of cold cheese and pepper. With an extra touch!
Cheese, pepper and pistachios: recipe
Ingredients for 4 people
320 g spaghetti
50 g shelled and peeled pistachios
50 g large grated pecorino romano
extra virgin olive oil
Chop the pistachios roughly. Grate the pecorino with the large hole grater.
Boil the spaghetti in boiling salted water, then drain them, cool them very quickly under cold water, then dry them with kitchen paper and season them with 3-4 tablespoons of oil, the grated pecorino cheese, a generous amount of pepper and if necessary a pinch of salt as having rinsed the spaghetti may have lost some flavor.
Arrange on plates and complete with chopped pistachios.
The pasta will not be as creamy as the classic cheese and pepper and it will also be slightly less savory, as the pecorino gives off more flavor when we heat it.
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