RomanItalian
Cacio e Pepe
by Nico Strinati · 2.2K subscribers on YouTube
A scientific cacio e pepe that never breaks—foolproof, super creamy, and easy. The secret is adding a cornstarch slurry to stabilize the cheese.
- Difficulty
- easy
Ingredients
7 items- 150 gPastaAny long or short pasta
- 175 gPecorino RomanoFreshly grated
- 100 gParmigiano ReggianoFreshly grated
- 250 gLukewarm WaterWarm water (about 30-40°C)
- 8 gBlack PepperFreshly ground
- 25 gCold WaterFor the cornstarch slurry
- 15 gCorn StarchCornstarch
Method
- Mix the Pecorino Romano, Parmesan, black pepper, and warm water together until combined.
- Dissolve the cornstarch in the cold water, then stir this slurry into the cheese mixture to create a stable cream.
- Cook the pasta in salted boiling water until al dente. During the last minute of cooking, transfer the pasta to a pan with a little pasta water and cook risotto-style, adding the cheese cream and tossing to combine. Serve immediately.
Nico Strinati
Home cook2.2K subscribers on YouTube1.9M total channel viewsCucina per tutti 🍴 Solo ricette DAPA-URA 🚀
