RomanItalian
Spaghetti Cacio e Pepe
by Manu Food · 60K subscribers on YouTube
One of the most famous Italian dishes! Few ingredients but much debated on how to make it! Here is my version, which in my opinion best reflects tradition.
- Difficulty
- medium
Ingredients
3 items- Grated Pecorino RomanoUse high-quality aged Pecorino Romano, freshly grated
- Black PepperFreshly ground black pepper
- Pasta (Spaghetti o altra pasta lunga)Use bronze-die pasta from Gragnano, such as spaghetti
Method
- Grind fresh black pepper.
- Take some boiling water and add it to the grated Pecorino Romano cheese, stirring to form a cream. Add very little salt.
- Cook the pasta in boiling salted water (use bronze-die pasta from Gragnano).
- While the pasta cooks, turn on the heat under a pan and toast the pepper for a few minutes. Add a ladle of pasta cooking water.
- Drain the pasta al dente and transfer it to the pan with the pepper. Finish cooking in the pan over high heat, adding another ladle of pasta water and stirring to create creaminess.
- Turn off the heat. Add the cheese cream and mix away from the heat. If too dry, add a little more pasta water.
