RomanItalian
Cacio e Pepe
by Gambero Rosso · 452K subscribers on YouTube
Stefania di Checco er Carettiere shares the only secret of perfect Cacio e Pepe: use an exceptional Pecorino Romano, grated very finely like powder, and mix with hot pasta water and freshly ground black pepper. No oil, butter, cream or sauces.
- Difficulty
- easy
Ingredients
4 items- Pecorino RomanoA handful per person, grated very finely
- Black PepperTo taste, freshly ground
- SpaghettiAbout 100–150 g per person
- Pasta Cooking WaterA splash, reserved from boiling pasta
Method
- Grate the Pecorino Romano very finely, almost like powder.
- Boil the spaghetti until al dente.
- In a pan, add a splash of pasta water and some freshly ground black pepper. Heat gently.
- Drain the pasta, reserving some cooking water.
- Add the drained pasta to the pan with the peppery water. Add a generous handful of grated pecorino per person.
- Toss vigorously to create a creamy emulsion. Add more pasta water if needed.
- Plate immediately and top with extra grated pecorino and black pepper.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
