Cacio e pepe
Ingredients
- 400 g pasta (spaghetti to be traditional, but I used rigatoni here)
- 250 g pecorino romano
- black pepper
- salt
- olive oil
Instructions
- Put the pepper in a small mortar (or even on a cutting board) and crush it. On the board, take a large knife to crush with the flat of it.
- Put about 15 peppercorns to toast for a short minute over moderate heat while stirring. Set aside.
- Put a pot of water to boil. Then put the pasta to cook 1 minute less than the al dente recommendation. I don't salt the pasta water at all because the pecorino is already salty enough.
- While the pasta is cooking, finely grate the pecorino.
- Pour some of the cooking water into the cheese.
- With a small whisk, mix without delay and add just enough water to create something creamy. Be careful not to add too much water or the sauce will not be creamy. Use small amounts.
- Add the lightly roasted black pepper.
- Keep some of the pasta cooking water aside. Drain the pasta and return it to the pot over moderate heat with two-three tablespoons of cooking water and one tablespoon of olive oil. Let it cook until all the liquid is absorbed.
- Turn off the heat! Then pour in the pecorino cream. Don't turn on the heat or the cheese will coagulate. That's why we heat the pasta with a little water beforehand, so that everything is hot.
- Mix well.
- Serve with a little more black pepper.
Nutrition
I have just returned from Rome where I spent a few days of vacation again, that I already offer you a really simple recipe! The translation being “cheese and pepper”. The sauce is made with the cheese and the pasta cooking water. You just have to be careful not to recook the sauce, which in this case would cause the pecorino to curdle. In about ten minutes, everything is ready and absolutely delicious!
Recipe for 4 people:
- 400g pasta (spaghetti to be traditional, but I used rigatoni here)
- 250g pecorino romano
- black pepper, salt
- olive oil
Put the pepper in a small mortar (or even on a cutting board) and crush it. On the board, take a large knife to crush with the dish of it.
Put about fifteen peppercorns to grill for a minute over moderate heat, stirring. Set aside.
Put a pot of water to boil. Then cook the pasta for 1 minute less than the al dente recommendation. I don’t salt the pasta water at all because the pecorino is already quite salty.
While the pasta cooks, finely grate the pecorino.
Pour a little cooking water into the cheese.
With a small whisk, mix without delay and add just enough water to create something creamy. Be careful not to add too much water, otherwise the sauce will no longer be creamy. Go in small amounts.
Add the lightly roasted black pepper.
Keep some pasta cooking water aside. Drain the pasta then put it back in the pan over moderate heat with two to three tablespoons of cooking water and a tablespoon of olive oil. Cook until the liquid is completely absorbed.
Cut the fire! Then pour the pecorino cream. Above all, do not put the fire back on, otherwise the cheese will coagulate. This is why the pasta is reheated with a little water beforehand, so that everything is hot.
Mix well.
Serve with a little more black pepper.
Cacio e pepe
Ingredients
- 400 g pasta (spaghetti to be traditional, but I used rigatoni here)
- 250 g pecorino romano
- black pepper
- salt
- olive oil
Instructions
- Put the pepper in a small mortar (or even on a cutting board) and crush it. On the board, take a large knife to crush with the flat of it.
- Put about 15 peppercorns to toast for a short minute over moderate heat while stirring. Set aside.
- Put a pot of water to boil. Then put the pasta to cook 1 minute less than the al dente recommendation. I don't salt the pasta water at all because the pecorino is already salty enough.
- While the pasta is cooking, finely grate the pecorino.
- Pour some of the cooking water into the cheese.
- With a small whisk, mix without delay and add just enough water to create something creamy. Be careful not to add too much water or the sauce will not be creamy. Use small amounts.
- Add the lightly roasted black pepper.
- Keep some of the pasta cooking water aside. Drain the pasta and return it to the pot over moderate heat with two-three tablespoons of cooking water and one tablespoon of olive oil. Let it cook until all the liquid is absorbed.
- Turn off the heat! Then pour in the pecorino cream. Don't turn on the heat or the cheese will coagulate. That's why we heat the pasta with a little water beforehand, so that everything is hot.
- Mix well.
- Serve with a little more black pepper.
