RomanItalian
Cacio e Pepe
by Marco Rufini · 181K subscribers on YouTube
A classic Roman pasta dish made with pecorino cheese and black pepper. The chef demonstrates how to create a creamy emulsion using only pasta water and freshly grated pecorino, without butter or cream.
- Difficulty
- medium
Ingredients
3 items- Mezza Manica (pasta)Preferably from Pastificio Benedetto Cavalieri
- Pecorino RomanoAged 6 months, locally sourced
- Black PeppercornsToasted and cracked
Method
- Toast the black peppercorns in a dry pan until fragrant, then crush them in a mortar.
- Cook the pasta (mezza manica) in boiling salted water for 12-13 minutes. Reserve some pasta water.
- Grate the pecorino cheese finely and place it in a bowl. Gradually add hot pasta water, stirring vigorously to create a smooth, fluid cream.
- Drain the pasta al dente and transfer it to the pan with the crushed pepper. Add the pecorino cream and toss quickly over low heat, adding a little pasta water if needed to achieve a creamy consistency.
- Serve immediately, optionally topping with extra grated pecorino and a sprinkle of cracked pepper.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
