Cacio e Pepe
Directions
- 1Boil the spaghetti in salted water for about 8 minutes, just before al dente.
- 2Grate some Pecorino cheese.
- 3Add a splash of pasta water to the grated Pecorino.
- 4Mix the Pecorino and pasta water to create a cream.
- 5Grind some black peppercorns.
- 6Toast the ground pepper in a pan over a low heat for about 30 seconds.
- 7Add the pasta to the pan with the toasted pepper.
- 8Continue to cook the pasta for a couple of minutes.
- 9Take the pan off the heat.
- 10Add the Pecorino cream to the pasta.
- 11Mix until creamy and well combined.
- 12Plate up the Cacio e Pepe.
- 13Add some more sauce and sprinkle with extra Pecorino.
Ingredients
- Spaghetti
- Salt
- Pecorino cheese
- Pasta water
- Black peppercorns
Equipment
PotGraterBowlWhiskMortar and pestlePanTongsWooden spoon
Tips
- Pasta must be al dente.
- Only use Pecorino cheese.
- Do not forget the pasta water.
- Be careful with the pepper, you have to heat it up.
- Add the Pecorino cheese ONLY when the pan is not too hot.
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