RomanItalian
Pasta Cacio e Pepe
by Cucina con Ruben · 548K subscribers on YouTube
Roman classic made with only pecorino romano, black pepper, and pasta. The chef emphasizes high-quality ingredients and proper technique to achieve a creamy, peppery sauce.
- Difficulty
- medium
Ingredients
5 items- Pasta (Spaghetti o Mezze Maniche)Use a long or short pasta with texture; spaghetti or mezze maniche recommended.
- Pecorino RomanoOnly genuine Pecorino Romano DOP; do not substitute with Parmigiano.
- Black PeppercornsWhole black peppercorns, freshly ground or toasted.
- Extra Virgin Olive Oil(optional) — Optional; a drizzle at the end for extra richness.
- Coarse SaltFor salting the pasta water.
Method
- Bring a large pot of water to a boil and add salt.
- Toast whole black peppercorns in a large pan over medium heat until fragrant, then set some aside for garnish.
- Add pasta to the boiling water and cook until al dente, reserving about a cup of pasta water before draining.
- In a bowl, mix finely grated Pecorino Romano with a splash of hot pasta water, stirring vigorously to create a creamy emulsion. Do not use Parmigiano.
- Add the drained pasta to the pan with the toasted pepper, then pour in the pecorino cream and toss well. Add a drizzle of extra virgin olive oil if desired.
- Serve immediately, topped with freshly ground black pepper and extra pecorino.
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.
