It literally means 'cheese and pepper'!
Although cacio e pepe is a classic pasta from the Lazio region of Italy, made with lots of pecorino cheese and pepper, this recipe uses Skotiri cheese from Ios.
Materials for one portion:
100 g spaghetti
60 gr. Skotiri Ios
1 tsp. freshly ground black pepper
1 tbsp. extra virgin olive oil
salt
Procedure:
Step 1
In a pot of salted water, cook the spaghetti according to package instructions until al dente. While the spaghetti is boiling, sauté the black pepper in a non-stick pan over medium heat for 1-2 minutes until it begins to release its aroma.
Step 2
When the spaghetti is ready, reserve about 1/4 cup of the water it was boiled in and drain. Add the boiled pasta to the pan with the pepper and the reserved water, mixing well.
Step 3
Take the pan off the heat, add the Skotyri cheese from Ios and continue stirring until it melts. Then, we get a creamy sauce that will cover the pasta.
Step 4
If necessary, add a little more pasta water for a creamier result. Add a little olive oil for extra flavour. Serve immediately, sprinkling with a little extra pepper if desired.
Recipe by Giorgos Dimitrakopoulos. Translated by Paul Antonopoulos.
READ MORE: Sweet and spicy pork tigania.