RomanItalian
Cacio e Pepe
by Michele e Lorenzo · 59.4K subscribers on YouTube
Learn to make the creamiest cacio e pepe with this foolproof method. Using black pepper from Sarawak and Pecorino Romano, you'll achieve a perfect emulsion every time.
Ingredients
4 items- 200 gPastaany long pasta like spaghetti or tonnarelli
- Black Peppercoarsely ground, preferably Sarawak
- Pecorino Romanograted
- Cooking Waterpasta cooking water
Method
- Cook the pasta in boiling salted water.
- Toast the coarsely ground black pepper (preferably Sarawak) for a couple of minutes.
- Add a ladle of pasta cooking water to the toasted pepper.
- In a bowl, combine grated Pecorino Romano with a little pasta cooking water and mix with a spatula until it becomes pasty.
- Cook the pasta until al dente, then transfer it to the pan with the pepper and water. Mix and 'risottare' (stir) the pasta.
- Remove from heat and after one minute, add the Pecorino cream, stirring gently.
- Taste and serve immediately.
Michele e Lorenzo
Home cook59.4K subscribers on YouTube50.2M total channel viewsDue toscani che amano cucinare 👨🍳👨🍳 “ O’ come l’è bono “ è il nostro motto 📣 Collab 4h4g@Arkadia.agency 🤝 In elenco AGCOM 📝
