RomanItalian
Cacio e Pepe Estiva
by Fabrizio Sepe · 119K subscribers on YouTube
A fresh summer twist on the classic Roman pasta dish Cacio e Pepe, featuring lime and mint for a refreshing flavor.
- Difficulty
- medium
Ingredients
7 items- Pecorino RomanoGrated or in pieces for blending
- Lukewarm WaterFor blending the cheese cream
- Pasta (Maccheroncino or other short bronze-drawn pasta)Bronze-drawn short pasta, e.g., maccheroncino
- Sichuan PepperAbundant; Sichuan pepper gives floral, less pungent aroma
- Pasta Cooking WaterReserved salted pasta water for creaming
- Lime ZestGrated zest, do not overdo
- Roman MintFresh Roman mint leaves
Method
- Place Pecorino Romano cheese in a pitcher with warm water and blend to create a creamy sauce.
- Cook the pasta (maccheroncino or other bronze-drawn short pasta) in lightly salted boiling water (less salt than usual).
- Take a portion of the pecorino cream and add abundant black pepper (preferably Sichuan pepper for floral notes).
- Drain the pasta slightly al dente, reserving some pasta water. Add the pasta directly to the cream mixture, stirring off the heat and adding pasta water as needed to achieve a creamy consistency.
- Optionally warm the serving plates in the oven to keep the pasta hot.
- Plate the pasta. Grate a little lime zest (do not overdo) and add fresh Roman mint. Sprinkle with a little more black pepper and a touch of Pecorino Romano.
- Mix before eating to incorporate the lime and mint flavors.
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
