Cacio e Pepe
Cacio e Pepe, or cheese and pepper, a Roman pasta recipe.
Equipment
- 1 large pot
- 1 large skillet or saute pan Skillet size depends on how much pasta you are preparing
- 1 bowl
- 1 tongs
- 1 spatula
- 1 wooden spoon
Ingredients
- 115 grams of spaghetti for one serving
- 115 grams Pecorino Romano grated like snow
- 1 teaspoon cracked black pepper
- 1/2 cup pasta water between 180 ℉ to 190℉
- 1/4 cup Olive Oil Luciano Monosillio’s Rule-Breaking No Stress Method
Instructions
Traditional Method
- In a large pot, boil water and once it comes to a boil add the pasta.
- Cook the pasta 1-2 minutes less than the recommended cooking time it says on the package.
- Grind the black peppercorns. For this you can use a pestle, or a pepper grinder adjusted so that it doesn’t grind too finely. The black pepper should not be a powder.
- Grate the Pecorino Romano cheese. When ready, set aside in a bowl.
- Place the skillet on low heat. Cover the cooking surface with freshly cracked black pepper. Be generous with the amount and toast for approx two minutes then switch off the heat.
- Meanwhile add 2 ladles of pasta cooking water to the toasted black pepper and turn the heat on to low. Make suure the water is between 180 ℉ to 190 ℉.
- Now is the time to transfer the pasta from the pot to the skillet. The pasta will finish cooking in the skillet with the pepper sauce. Make sure you keep stirring the pasta and that the pan is not dry.
- Once the pasta is finished cooking in the skillet take it off the heat. Add the entire amount of pecorino to the skillet. Stir the pasta continuously, until the cheesey paste is completely dissolved. Make sure there are no lumps and all the pasta is coated. If too dry add a little pasta water, but do not make it runny. Cacio e pepe recipe is ready!
- If you like, add more grated pecorino just before serving and another sprinkle of pepper for garnishing the plate. Serve pasta Cacio e Pepe immediately and hot.
Notes
- To make this recipe use only Italian Pecorino Romano from sheep's milk for the authentic flavor and texture. It is salty but you will not need to add any salt to your plate once cooked.
- The recommended preparation of this dish is to do it in batches, one serving at a time. The cheese needs to be mixed well with the pasta, a little water added each time. To get it right, smaller batches are much easier to do.
- The recommended pasta to prepare this dish is as follows: spaghetti (the most common), bucatini, penne, rigatoni, fettuccine or orecchiette.