Proven way to grow 6 perfect Cacio e Pepe
This recipe provides a proven method to cook 6 servings of perfect Cacio e Pepe, a classic Roman pasta dish with a creamy, peppery sauce.
Equipment
- Large pot
- Dry pan
- Bowl
- Ladle
Ingredients
Pasta
- 500 g Spaghetti
Sauce
- 200 g Pecorino Romano cheese finely grated
- 15 g Black peppercorns freshly ground
- Salt for pasta water
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil, then add the spaghetti and cook according to package directions until al dente.
Preparing the Sauce
- While the pasta cooks, toast the freshly ground black peppercorns in a dry pan over medium heat for about 1-2 minutes until fragrant.
- Gradually add about ¾ of the grated Pecorino Romano cheese to a bowl, mixing with a splash of pasta water to create a creamy paste.
- Reserve additional pasta water for later use if needed.
Combining and Serving
- Drain the cooked pasta and immediately transfer it to the pan with the toasted peppercorns.
- Quickly add the Pecorino cheese paste and a ladleful of pasta water, tossing vigorously to combine and create a smooth sauce.
- If the sauce is too thick, add more pasta water a tablespoon at a time until desired consistency is reached.
- Serve immediately, garnished with the remaining grated Pecorino Romano cheese and an extra sprinkle of black pepper.
Notes
For the best results, use high-quality Pecorino Romano cheese and freshly ground black pepper. The key to a creamy sauce is to emulsify the cheese with the starchy pasta water by tossing vigorously.