Pasta cheese and pepper (cacio e pepe) by Italo Bassi - Florence 

Bassi cacio e pepe
Italo Bassi’s Spagherotto recipe cooks the pasta like rest, creating an even creamier and tastier Cacio e Pepe.
Ingredients for 4 people:
- 280 g Monograno Felicetti spaghetti, broken in half
- 2 shallots, minced
- 300 g grated pecorino Romano
- 100 g butter
- Edible flowers
- Aromatic herbs
- Dry white wine
- Olive oil
- Black pepper
Procedure
For the pecorino “water”: simmer the grated pecorino cheese in boiling water, then take it off the heat and let rest so the solids settle to the bottom. Strain and set aside.
For spagherotto: Cook the minced shallots in a little Tuscan extra virgin olive oil and butter until soft. Add the spaghetti broken and toast them as you would to make risotto. Sprinkle with some wine. Once the wine evaporates, add the cheese “water” and continuing for about 12 minutes. Then stir in butter, and olive oil and pepper to taste.