Spaghetti with Cheese and Black Pepper
Instructions:
- 1 /3 cup freshly grated Parmesan cheese (35 g)
- 1 /3 cup freshly grated sheep’s milk caciotta cheese (35 g)
- 1 /3 cup freshly grated cow’s milk caciotta cheese (35 g)
- 1/ 3 cup freshly grated pecorino Romano cheese (35 g)
- 1/ 4 cup milk (60 ml)
- 1/ 3 cup extra virgin olive oil (80 ml)
- Freshly ground black pepper
- 1 pound spaghetti (450 g)
- In a bowl, mix the Parmesan, the 2 caciottas, and the pecorino Romano cheese. Stir in the milk. When the milk is absorbed, add the oil, stirring until well mixed. Add a very generous grinding of black pepper, so much, in fact, that the mixture looks gray—or so Angela says. (Some people pound peppercorns in a mortar for this pasta.)
- In a large pot of boiling salted water, cook the spaghetti until it is al dente. Scoop out and reserve ¡¿› cup of the pasta cooking water. Drain the pasta and mix in half of the cheese mixture, tossing with a fork and spoon. The cheeses tend to lump, so add 2 tablespoons of pasta water. When the spaghetti and cheese are mixed, add the rest of the cheese, tossing, and the remaining 2 tablespoons of pasta water, if necessary. Grind more pepper over the spaghetti and serve at once.