Spaghetti with pecorino romano and black pepper sauce (spaghetti cacio e pepe)

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By

Gino D’Acampo
Abstract

I’ve always wanted to write this classic Roman recipe, but I was worried that it was far too simple. One evening I cooked it for myself and my son Luciano, and he made me promise that I would share it. Simplicity at its best.

Please buy bronze die pasta, as it will make lots of difference to the end result; you need the roughness of the bronze die to get the sauce to stick to the pasta.Read More