Cacio e Pepe is a classic Italian peasant cooking.
Specifically, it is a traditional dish of Lazio. The story goes that the shepherds were doing during the transhumance, when they had the need to use simple ingredients and non-perishable. They started with dried pasta, pecorino and a bag of pepper. The cheese is a hard cheese that has no problems of deterioration and is very caloric, pepper warms the body so it was essential for the nights to ‘”bivouac” shepherds, dried pasta was cheap and easy to carry. Then when some of the pastors had killed the pig, then sticking even the pillow dry and cured. And with the addition of dry slices of bacon passed back in the pan with lard, another dish was born “son of Cheese and Pepper”: the “Gricia”
300 gr dried pasta of good quality,
200 grams of grated pecorino romano,
very black pepper, hard right now.
Salt and pepper to taste
Boil water to cook the pasta, add salt and grated cheese in the meantime. Meanwhile, put the pasta and grated cheese in a bowl then add as much freshly ground pepper (so it is more fragrant) and water from the pasta. Help yourself with a whisk, beat cheese, pepper and cooking water and create a creamy sauce. There are doses, put all the cheese you want and make sure to add the cooking water a little at a time.
Drain the pasta and add the creamy sauce of cheese and pepper, if you want to add more grated cheese and serve hot.