Kosher salt, to taste
1 pound pasta, preferably tonnarelli or spaghetti
6 oz chicken stock
100 G or 3.5 Oz butter
2 tsp freshly cracked black pepper, plus more to taste
90 g finely grated pecorino romano. Buy Sardinian or Emilia -Romana and always look for D.O.P verification
Bring a 6-qt. pot of salted water to a boil.
Add pasta; cook until al dente, 8–10 minutes (remmber it will cook for another 2 -3 minutes later)
Reserve 1/2 cup pasta water and drain pasta.
Heat stock in a 12 'slkillet , reduce by half and then add butter.
Then add pepper; continue to simmer, 1–2 minutes.
Using tongs, transfer pasta to skillet, add the pasta water and cook until pasta is done to your taste.
While continually mixing in order to gain emulsification, steadily sprinkle the Pecorino Romano over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some more pasta water if necessary during process.
Transfer to 4 plates and sprinkle with remaining Pecorino and more pepper.
In hindsight, I'd have used linguini or fettuccini over spaghetti.
I want to try a variation of this with garlic...
Have to admit we agree, and anchovies. Of course blasphemous but pancetta would also make a nice addition. Not Cacio e Pepe, but excellent
Seems extraordinarily sacrilegious but ok
I just edited out the olive oil and essentially replaced with butter according to instructions from our local Italian restauranter. Also added the stock to the menu
