Cacio e Pepe - Italian Recipe

Cacio e Pepe

🌍 Italian, Rome/Lazio Difficulty: ●●●○○

Three ingredients and no margin for error. The pepper must be cracked coarsely and toasted in a dry pan until it smokes. The Pecorino Romano is worked into a paste with starchy cooking water — too hot and it seizes, too cold and it clumps.

Ingredients

• 400g spaghetti or tonnarelli
• 150g Pecorino Romano, finely grated
• 50g Parmesan, grated
• 2 tsp black pepper, freshly cracked

Method

1. Toasting — Toast pepper in dry pan; set aside.
2. Cooking — Cook pasta; reserve 300ml pasta water.
3. Step 3 — In serving bowl, mix cheeses with enough pasta water to make thick cream.
4. Adding — Add pasta; toss vigorously. Add pepper. Adjust with pasta water. No heat required.

Tags: spaghetti or tonnarelli, pecorino romano, parmesan · Source: Brittani's Almanac