A perfect cacio e pepe could seem easy, but it isn’t. To obtain the perfect creaminess you need to balance the right amount of cheese and the right amount of cooking water.
A frittata of pasta cacio e pepe is not so delicate, and also be a perfect recipe to prepare in advance. For a frittata for 3-4p you need 300 grams of pasta ( I use the typical pici), 3 eggs, 120 grams of good quality older pecorino, salt, pepper. I add 1 table spoon of dried thyme and 4 chopped garlic cloves to intensify the flavor.
Boil the pici in salted water for 3/4 of the normal cooking time. Drain and keep the cooking water. Chop and fry the garlic in 2 table spoons of olive oil. Stop the fire. Mix with the pasta. Mix thyme with eggs, pepper, salt and most of the pecorino. Add the pasta. Mix. Add some of the cooking water ( difficult to say how much, but at least 200 ml). Put the pasta in a oven dish covered with baking paper. Finish with the cheese. Cover. Bake in the oven at 180° for 15 minutes. Uncover and bake for another 15-20 minutes.
Serve with a large green salad.