Pairs well with No-Fail Cacio e Pepe
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No-Fail Cacio e Pepe
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A no-fail Cacio e Pepe recipe that ensures creamy, luscious pasta using Pecorino Romano, freshly cracked pepper, and a secret ingredient - butter. This method avoids the common pitfalls of clumpy or stringy sauce, making a smooth and richly flavored dish.
00:20:00 total
Serves 2
medium
Pasta / Noodle Course
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Ingredients
- Spaghettoni pasta - 150 g (thick spaghetti)
- Pecorino Romano cheese - 90 g (finely grated)
- Pepper - to taste (freshly cracked)
- Butter - 50 g
Instructions
- Cook the Pasta: Bring a large pot of water to boil, add a tablespoon of salt, and dissolve. Add the spaghettoni pasta and cook according to packet instructions for al-dente. Collect some pasta water in a mug before draining.
- Make the Sauce: In a blender, combine the Pecorino Romano cheese with a splash of the reserved pasta water. Blend, adding more water as needed, until smooth and creamy. Set aside.
- Combine Pasta with Sauce: In a pan over medium-low heat, melt the butter. Add freshly cracked pepper. Transfer the cooked pasta directly into the pan, tossing to coat with the butter. Gradually add reserved pasta water to maintain a creamy consistency. Turn off the heat, add the Pecorino cream, and toss until the pasta is thoroughly coated. Season generously with more pepper.
- Serve: Twirl the pasta onto plates, drizzle with any remaining sauce, and garnish with additional freshly cracked pepper.
