Spaghetti Cacio e Pepe

Finally I get to cook the roman pasta dish from Jutta - as it should be with small variations - or in this case better additions.

I prepare the pasta exactly as Jutta says: Boil pasta until half cooked, then add a ladleful of pasta water to the pan and continue cooking the pasta in it, stirring constantly and adding water occasionally, until it is al dente. The retained starch will make them creamier than simply cooked. Then add pepper, oil and grated cheese.

• 250 g spaghetti
• 1/2 tablespoon pepper, ground
• 3 tablespoons olive oil
• 6 tablespoons pecorino

Since the pasta alone was too meager for me, I cooked leeks with it. I cleaned the stalks and cut them into 5 cm long pieces. They then simmered in the wine with the spices for about a quarter of an hour,

• 2 stalks of leek, the lower part.
• a glass of white wine
• a good pinch of nutmeg
• 1 pinch of cinnamon
• 2 teaspoons of sugar
• salt

Add a few roasted pine nuts and you have a luxury pasta!

spaghetti with garden leek rolls, pecorino and roasted pine nuts