RomanItalian
Cacio e Pepe
by Fabrizio Sepe · 119K subscribers on YouTube
The classic Roman pasta dish with only three ingredients: spaghetti, Pecorino Romano, and black pepper. Simple but requires technique for a creamy, non-clumpy sauce.
- Difficulty
- medium
Ingredients
3 items- 140 gSpaghettiPreferably a rough, bronze-drawn spaghetti from Gragnano
- 50 gPecorino RomanoAged at least 10 months, not too salty
- Black PepperToasted and freshly ground, to taste
Method
- Toast the black peppercorns in a dry pan to remove moisture, then grind them coarsely.
- Bring a pot of water to a boil for the pasta and season it lightly with salt (less than usual because the pecorino is salty).
- Cook the spaghetti (140 g) al dente.
- Meanwhile, in a bowl, mix the grated Pecorino Romano with a little cold or room-temperature pasta water to create a creamy paste.
- When the pasta is ready, drain it (reserving some cooking water) and transfer it to a warm pan or bowl. Add the pecorino cream and toss vigorously, adding more pasta water as needed to achieve a smooth, creamy sauce.
- Serve immediately on a warm plate, finishing with a generous grind of black pepper.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
