RomanItalian
Cacio e Pepe with Pistachio Pesto
by Cucina con Ruben · 548K subscribers on YouTube
A Roman classic cacio e pepe reinvented with a crunchy and aromatic pistachio pesto, enriched with mint, pepper, and lemon zest.
- Difficulty
- medium
Ingredients
8 items- PistachiosWhole, peeled
- MentucciaWild mint, fresh leaves
- Black PeppercornsFor toasting and for the pesto
- Lemon ZestGrated zest
- WaterAs needed for pesto and emulsion
- Olive OilExtra virgin, for pesto and emulsion
- PastaTonnarelli or spaghetti preferred
- Pecorino RomanoGrated, added after cooling the pasta slightly
Method
- Peel the pistachios.
- Crush the pistachios with mint, black pepper, lemon zest, and a drop of water to form a coarse paste.
- Blend the paste while drizzling in olive oil to create a pesto.
- Toast the coarse black peppercorns in a pan until fragrant.
- Add a drizzle of olive oil and a drop of water to the toasted pepper to create an emulsion.
- Add the pasta during its last 2 minutes of cooking directly into the pepper emulsion.
- Wait 30 seconds before adding the grated pecorino romano to prevent clumping.
- Serve the cacio e pepe with a spoonful of pistachio pesto and a few whole pistachios on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
