Pairs well with Cacio e Pepe
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Cacio e Pepe
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Traditional Roman pasta dish made with just grated Pecorino Romano cheese, black pepper, pasta, and starchy pasta water, resulting in a simple, salty, creamy, and peppery pasta.
00:10:00 total
Serves 2
medium
Main Various
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Ingredients
- spaghetti pasta - watch the video to see (preferably handmade with flour and water, no eggs)
- Pecorino Romano cheese - watch the video to see (grated, can be mixed 50% with Parmigiano Reggiano if Pecorino is too salty)
- Parmigiano Reggiano cheese - watch the video to see (optional, mixed 50% with Pecorino Romano to reduce saltiness)
- black pepper - watch the video to see (freshly ground, generous amount)
- pasta cooking water - watch the video to see (starchy water reserved from cooking pasta)
- salt - none (not added to pasta water according to the chef)
Instructions
- Cook the pasta: Cook the spaghetti pasta in boiling water without salt until al dente. Remove the pasta from the boiling water and let it rest for about 5-10 seconds to lower its temperature slightly.
- Prepare cheese and pepper mixture: Mix grated Pecorino Romano cheese (or a 50/50 mix with Parmigiano Reggiano if preferred) with freshly ground black pepper.
- Create the creamy sauce: Add some reserved starchy pasta water to the cheese and pepper mixture to create a thick, creamy sauce. The temperature should be around 70-72°C to avoid stringiness.
- Combine pasta and sauce: Add the pasta to the pan with the cheese cream sauce and toss vigorously to coat the pasta evenly, adding a little pasta water if needed to adjust the consistency.
- Final seasoning and serve: Adjust seasoning with salt and additional black pepper if desired. Serve immediately while creamy and hot.
