RomanItalian
Cacio e Pepe
by Federico Fusca Chef · 332K subscribers on YouTube
The secrets for a perfect cacio e pepe: grate pecorino with a microplane, create a cream with pasta water, toast whole peppercorns, cook the pasta and mantecare off the heat.
Ingredients
4 items- Pecorino RomanoGrate with a microplane for creaminess
- Black PeppercornsWhole black peppercorns, toast before use
- Cooking WaterReserved pasta cooking water
- PastaTraditionally spaghetti or tonnarelli
Method
- Grate the pecorino romano using a microplane.
- Add pasta cooking water and mix to form a thick cream.
- Use whole black peppercorns and toast them in a pan.
- Deglaze with a little water.
- Cook the pasta like a risotto, adding water as needed, until al dente.
- Off the heat, mantecare (mix) with the pecorino cream.
- Serve immediately.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
