RomanItalian
Cacio e Pepe
by Franchino Er Criminale · 559K subscribers on YouTube
Two chefs compete to make the classic Roman pasta dish Cacio e Pepe. One uses only pecorino, the other adds parmigiano. The recipe demonstrates toasting peppercorns, grating pecorino, cooking pasta al dente, and creating a creamy sauce with pasta water.
Ingredients
4 items- TonnarelliUse tonnarelli or spaghetti for this dish.
- Pecorino RomanoUse only Pecorino Romano for the classic version.
- Black PeppercornsToast and grind fresh peppercorns for the best flavor.
- Salt(optional) — Use sparingly because the pecorino is already salty.
Method
- Bring a large pot of water to a boil and lightly salt it.
- Toast the black peppercorns in a dry pan over medium heat until fragrant, about 1 minute. Let cool.
- Grind the toasted peppercorns in a mortar and pestle until coarse.
- Grate the Pecorino Romano very finely.
- Add the pasta to the boiling water and cook until al dente.
- While the pasta cooks, in a large pan add a splash of pasta water and some of the ground pepper.
- When the pasta is ready, drain it, reserving some cooking water.
- Add the drained pasta to the pan with the pepper water. Toss over low heat.
- Let the pasta rest for 30-40 seconds.
- Gradually add the grated Pecorino, tossing constantly, and add splashes of pasta water as needed to obtain a creamy, non-stringy sauce.
- Serve immediately, topped with extra ground pepper.
Franchino Er Criminale
Reviewer559K subscribers on YouTube213.2M total channel viewsPorto storie, sul cibo, quello che ci serve veramente sapere per la vita di tutti i giorni.
