Cacio e Pepe

Name: Cacio e Pepe
Total time: 9 min
Cuisine: Italian
Ingredients: Pecorino Romano; Parmesan Reggiano; butter; peppercorns; pasta; pasta cooking water

Serves 1

youtube.com

Cacio e Pepe

youtube.com

Serves 1

Directions

1Start boiling salted pasta in a nice wide shallow pan with not too much water to ensure it gets starchy.
2Spread the pasta out in a fan pattern and keep it moving to prevent sticking.
3Toast peppercorns in a little bit of butter in a separate pan on very low heat; do not brown the butter or burn the peppercorns.
4Grate Pecorino Romano and Parmesan Reggiano while the peppercorns are toasting.
5Add the grated cheese to a blender jar.
6Once the pasta is al dente (test by tasting), toss it directly into the pan with the butter and toasted peppercorns.
7While the blender is running, slowly stream in pasta cooking water with the cheese until a thick, creamy sauce is formed.
8Combine the creamy cheese sauce with the pasta and peppercorns.
9Serve the pasta using tongs, twisting it for presentation, and grate a little more cheese and pepper on top.

Ingredients

Pecorino Romano
Parmesan Reggiano
butter
peppercorns
pasta
pasta cooking water

Equipment

wide shallow panblendertongs

Tips

Use a nice wide shallow pan for cooking pasta with not too much water to get starchy water.
Toast peppercorns in butter to stabilize the emulsion and round out sharp edges.
Grate Pecorino Romano for sharpness and Parmesan Reggiano to round out the flavor.
Use a generous amount of pepper.
When blending the sauce, slowly stream in pasta cooking water until a nice thick sauce is achieved.
To serve pasta, use tongs and twist it for personality.
If the cacio e pepe becomes gloppy after sitting, a splash of hot pasta cooking water will revive it.

Cacio e Pepe

Serves 1

youtube.com

Cacio e Pepe

youtube.com

Serves 1

Directions

1Start boiling salted pasta in a nice wide shallow pan with not too much water to ensure it gets starchy.
2Spread the pasta out in a fan pattern and keep it moving to prevent sticking.
3Toast peppercorns in a little bit of butter in a separate pan on very low heat; do not brown the butter or burn the peppercorns.
4Grate Pecorino Romano and Parmesan Reggiano while the peppercorns are toasting.
5Add the grated cheese to a blender jar.
6Once the pasta is al dente (test by tasting), toss it directly into the pan with the butter and toasted peppercorns.
7While the blender is running, slowly stream in pasta cooking water with the cheese until a thick, creamy sauce is formed.
8Combine the creamy cheese sauce with the pasta and peppercorns.
9Serve the pasta using tongs, twisting it for presentation, and grate a little more cheese and pepper on top.

Ingredients

Pecorino Romano
Parmesan Reggiano
butter
peppercorns
pasta
pasta cooking water

Equipment

wide shallow panblendertongs

Tips

Use a nice wide shallow pan for cooking pasta with not too much water to get starchy water.
Toast peppercorns in butter to stabilize the emulsion and round out sharp edges.
Grate Pecorino Romano for sharpness and Parmesan Reggiano to round out the flavor.
Use a generous amount of pepper.
When blending the sauce, slowly stream in pasta cooking water until a nice thick sauce is achieved.
To serve pasta, use tongs and twist it for personality.
If the cacio e pepe becomes gloppy after sitting, a splash of hot pasta cooking water will revive it.