RomanItalian
Cacio e Pepe
by Marco Rufini · 181K subscribers on YouTube
A foolproof method for making creamy cacio e pepe. The chef toasts peppercorns, grinds them, and uses a mature pecorino cheese (aged 10-14 months). The key is to mix the cheese with warm pasta water (not boiling) to prevent curdling, and not to salt the pasta water because the cheese is already salty. The pasta is tossed directly into the cheese mixture, and if it tightens, a little water is added to regain creaminess.
- Servings
- 2
- Difficulty
- medium
Ingredients
3 items- PepperTo taste; toast and grind coarsely
- 200 gPecorinoAged 10-14 months; for two generous portions
- Tonnarelli all'UovoFor two servings; any pasta shape can be substituted
Method
- Toast peppercorns in a dry pan until fragrant.
- Check if toasted by pinching a peppercorn; if it feels hot, it is ready.
- Grind the toasted peppercorns in a mortar to a coarse, rustic texture.
- Grate 200 g of pecorino cheese (aged 10-14 months) for two generous portions.
- Mix the grated cheese with warm pasta water (not boiling) added little by little to prevent curdling.
- Add some of the ground pepper to the cheese mixture and stir.
- Place the bowl over the pot of pasta water and whisk occasionally to melt any remaining lumps.
- Do not salt the pasta water because the aged pecorino is already salty.
- Cook the pasta (tonnarelli all'uovo) until al dente.
- Drain the pasta well, removing all water.
- Add the drained pasta to the cheese mixture and stir vigorously to create a creamy emulsion.
- If the pasta tightens (dries out), add a splash of pasta water to restore creaminess.
- Finish with a sprinkle of pecorino and a dusting of pepper.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
