RomanItalian
Cacio e Pepe
by Gambero Rosso · 452K subscribers on YouTube
A classic Roman pasta dish made with pecorino cheese and black pepper, creating a creamy sauce without cream.
- Difficulty
- medium
Ingredients
4 items- Mezzemaniche (Pasta)You can also use spaghetti or tonnarelli
- Pecorino RomanoUse a generous amount, grated
- Black PepperUse freshly ground black pepper, a generous amount
- Cooking WaterReserved pasta water, used for creaminess
Method
- Put water on to boil. Add a generous amount of black pepper directly to the water.
- When the water is boiling, add the mezzemaniche pasta and cook until al dente.
- While the pasta cooks, grate a generous amount of pecorino cheese.
- When the pasta is done, drain it, reserving some pasta water, and transfer the pasta to a pan.
- Add the grated pecorino to the hot pasta and stir vigorously to create a creamy emulsion, adding a little of the peppery pasta water as needed.
- Taste and adjust with more black pepper if desired. Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
