RomanItalian
Cacio E Pepe With Figs
A Roman classic Cacio e Pepe made special with sweet September figs. The creamy pecorino sauce is paired with toasted Sarawak black pepper and fresh figs for a perfect sweet-and-savory balance.
- Cook
- 10 min
- Difficulty
- medium
Ingredients
6 items- Bucatinior other long pasta of your choice
- Pecorino Romanograted, to mix with pecorino di fossa
- Pecorino di Fossagrated, or substitute with another flavorful pecorino
- Sarawak Black Pepperblack peppercorns, toasted and coarsely crushed; or use other quality black pepper
- Figsfresh figs (settembrini), peeled and cut into pieces
- Coarse Saltfor pasta water, 4-5 grams per liter
Method
- Prepare the figs: peel them (or leave the skin on if they are very ripe) and cut them into halves or pieces.
- Toast the black peppercorns in a dry pan until fragrant, then crush them coarsely using a mortar or meat tenderizer.
- Bring a pot of water to a boil and add coarse salt (4-5 grams per liter, less than usual because the cheese is salty).
- Cook the bucatini (or other pasta) in the boiling water for about 10 minutes until al dente.
- Meanwhile, grate the pecorino Romano and pecorino di fossa (or use a single pecorino of your choice) and mix them together.
- When the pasta is al dente, reserve a ladle of cooking water, then turn off the heat.
- Add the grated pecorino to the drained pasta along with a little reserved water, and toss vigorously off the heat to create a creamy emulsion. Add more water as needed until you hear the 'Sound of Love' – a creamy, not stringy, consistency.
- Add the crushed black pepper and toss again.
- Add the figs a little at a time, gently tossing to incorporate them. Let them break down slightly in the sauce.
- Serve immediately, topping with extra grated pecorino and a sprinkle of crushed pepper.