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Cacio e pepe
I have just returned from Rome where I spent a few days of vacation again, that I already offer you a really simple recipe! The translation being “cheese and pepper”. The sauce is made with the cheese and the pasta cooking water. You just have to be careful not to recook the sauce, which in this case would cause the pecorino to curdle. In about ten minutes, everything is ready and absolutely delicious!
Ingredients
- 400 g pasta (spaghetti to be traditional, but I used rigatoni here)
- 250 g pecorino romano
- black pepper
- salt
- olive oil
Instructions
- Put the pepper in a small mortar (or even on a cutting board) and crush it. On the board, take a large knife to crush with the flat of it.
- Put about 15 peppercorns to toast for a short minute over moderate heat while stirring. Set aside.
- Put a pot of water to boil. Then put the pasta to cook 1 minute less than the al dente recommendation. I don't salt the pasta water at all because the pecorino is already salty enough.
- While the pasta is cooking, finely grate the pecorino.
- Pour some of the cooking water into the cheese.
- With a small whisk, mix without delay and add just enough water to create something creamy. Be careful not to add too much water or the sauce will not be creamy. Use small amounts.
- Add the lightly roasted black pepper.
- Keep some of the pasta cooking water aside. Drain the pasta and return it to the pot over moderate heat with two-three tablespoons of cooking water and one tablespoon of olive oil. Let it cook until all the liquid is absorbed.
- Turn off the heat! Then pour in the pecorino cream. Don't turn on the heat or the cheese will coagulate. That's why we heat the pasta with a little water beforehand, so that everything is hot.
- Mix well.
- Serve with a little more black pepper.
Nutrition
Calories: 266kcalCarbohydrates: 8gProtein: 21gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 1224mgPotassium: 351mgFiber: 2gSugar: 4gVitamin A: 692IUVitamin C: 7mgCalcium: 679mgIron: 1mg
Tried this recipe?Let us know how it was!
Cacio e pepe
I have just returned from Rome where I spent a few days of vacation again, that I already offer you a really simple recipe! The translation being “cheese and pepper”. The sauce is made with the cheese and the pasta cooking water. You just have to be careful not to recook the sauce, which in this case would cause the pecorino to curdle. In about ten minutes, everything is ready and absolutely delicious!
Ingredients
- 400 g pasta (spaghetti to be traditional, but I used rigatoni here)
- 250 g pecorino romano
- black pepper
- salt
- olive oil
Instructions
- Put the pepper in a small mortar (or even on a cutting board) and crush it. On the board, take a large knife to crush with the flat of it.
- Put about 15 peppercorns to toast for a short minute over moderate heat while stirring. Set aside.
- Put a pot of water to boil. Then put the pasta to cook 1 minute less than the al dente recommendation. I don't salt the pasta water at all because the pecorino is already salty enough.
- While the pasta is cooking, finely grate the pecorino.
- Pour some of the cooking water into the cheese.
- With a small whisk, mix without delay and add just enough water to create something creamy. Be careful not to add too much water or the sauce will not be creamy. Use small amounts.
- Add the lightly roasted black pepper.
- Keep some of the pasta cooking water aside. Drain the pasta and return it to the pot over moderate heat with two-three tablespoons of cooking water and one tablespoon of olive oil. Let it cook until all the liquid is absorbed.
- Turn off the heat! Then pour in the pecorino cream. Don't turn on the heat or the cheese will coagulate. That's why we heat the pasta with a little water beforehand, so that everything is hot.
- Mix well.
- Serve with a little more black pepper.
Nutrition
Calories: 266kcalCarbohydrates: 8gProtein: 21gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 1224mgPotassium: 351mgFiber: 2gSugar: 4gVitamin A: 692IUVitamin C: 7mgCalcium: 679mgIron: 1mg
Tried this recipe?Let us know how it was!
