Cacio e Pepe - Mediterranean Recipe

Cacio e Pepe

🌍 Mediterranean, Italy (Rome) Difficulty: ●●●○○

Roman shepherds carried the two shelf-stable ingredients — cheese and pepper — on transhumance routes.

Ingredients

• 400g spaghetti or tonnarelli
• 150g Pecorino Romano finely grated
• 50g Parmesan finely grated
• 2 tsp freshly cracked black pepper (toasted)
• salt
• pasta water

Method

1. Cooking — Cook pasta in well-salted water. Reserve 300ml pasta water.
2. Toasting — Toast cracked pepper in dry pan 1 min. Add ½ cup pasta water.
3. Draining — Drain pasta, toss in pepper pan. Remove from heat.
4. Adding — Add cheese gradually, tossing constantly with pasta water to create creamy emulsion.
5. Serving — Serve immediately.

Tags: spaghetti or tonnarelli, pecorino romano finely grated, parmesan finely grated, freshly cracked black pepper, pasta water · Source: Brittani's Almanac