Classic Cacio e Pepe
Традиционно ястие · Italian
The quintessential Roman pasta dish, Cacio e Pepe, meaning 'cheese and pepper,' is a masterclass in simplicity. It relies on starchy pasta water, Pecorino Romano cheese, and black pepper to create a creamy, emulsified sauce that coats perfectly cooked spaghetti.
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Съставки
- Spaghetti400g
- Pecorino Romano cheese200g
- Black pepper2 tsp
- Saltto taste
Стъпки
- 1
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente.
- 2
While the pasta cooks, finely grate the Pecorino Romano cheese into a bowl. Add about half of the freshly cracked black pepper to the cheese.
- 3
Just before the pasta is done, reserve about 2 cups of the starchy pasta water. Drain the spaghetti.
- 4
Add about 1/2 cup of hot pasta water to the cheese and pepper mixture. Whisk vigorously to create a smooth, creamy paste. Add more water, a tablespoon at a time, if needed to reach a thick but pourable consistency.
- 5
Add the drained spaghetti to a large bowl or back into the pot. Pour the cheese sauce over the pasta. Toss quickly and continuously, adding more pasta water as needed, until the sauce emulsifies and coats every strand of spaghetti. The sauce should be creamy, not clumpy.
- 6
Serve immediately, garnished with the remaining freshly cracked black pepper and extra grated Pecorino Romano.
