Cacio e Pepe – Italian Pasta
Summary
- This video demonstrates how to prepare Cacio e Pepe, a classic Italian pasta dish originating from Rome. It involves toasting black pepper, cooking pasta, and then combining it with a creamy sauce made from Pecorino Romano cheese and starchy pasta water.
All Ingredients - Main Ingredients
- Pecorino Romano cheese 100g
- Black pepper 2 tbsp
- Spaghetti or Linguine 200g
- Salt 1 tsp
- Pasta water 1 cup
Tools You'll Need
- Pot
- Pan
- Bowl
- Tongs
- Whisk
- Spatula
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Cheese and Pepper
Grate Pecorino Romano cheese into a bowl. Grind fresh black pepper into the cheese and mix well to combine. This mixture will form the base of your creamy sauce.
Step 2: Boil Pasta Water
Fill a pot with water and bring it to a rolling boil over high heat. Add 1 teaspoon of salt to the boiling water.
Step 3: Cook Pasta
Add 200g of spaghetti or linguine to the boiling salted water. Stir to ensure the pasta doesn't stick together. Cook for approximately , or until the pasta is .
Step 4: Toast Pepper
While the pasta cooks, place 2 tablespoons of black pepper in a dry pan over medium heat. for about until the pepper becomes fragrant and slightly smoky.
Step 5: Create Pepper Base
Add 1/2 cup of starchy pasta water (from the boiling pasta pot) to the pepper in the pan. Stir and let it , allowing the starch to create a slightly thickened base for the sauce.
Step 6: Transfer Pasta
Once the pasta is cooked, use tongs to transfer it directly from the pot to the pan with the pepper and pasta water. Stir to combine the pasta with the pepper base.
Step 7: Prepare Cheese Cream
Return to the bowl with the grated cheese and pepper. Gradually add 1/2 cup of pasta water, mixing continuously with a or spatula until a smooth, creamy paste forms. This step is crucial for preventing the cheese from clumping.
Step 8: Combine and Emulsify
Add the prepared cheese cream to the pasta in the pan. Mix vigorously and continuously, adding more pasta water gradually if needed, until a rich, creamy, and sauce coats the pasta. The sauce should be smooth and glossy.
Step 9: Serve
Plate the Cacio e Pepe. Grate additional Pecorino Romano cheese on top for garnish.
Step 10: Taste
Enjoy the freshly made Cacio e Pepe. The chef describes it as "very, very good."
Pro Tips
• Continuously mix the cheese and pasta water to create a creamy emulsion.
• Use starchy pasta water for the sauce.
• Toast the black pepper to enhance its aroma.
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