Italy · Italy
Spaghetti Cacio e Pepe
Finely grated Pecorino and starchy water form a peppery coating when mixed with pasta away from direct heat.
Cacio e pepe is famously made from three things, and its difficulty is entirely in the emulsion. Grated Pecorino and starchy pasta water have to meet the pepper off the heat, or the cheese seizes and the pan turns grainy. Roman cooks judge it by sound as much as by taste, listening for the moment the sauce begins to cling.
Ingredients
- dried spaghetti200 g
- finely grated Pecorino Romano80 g
- coarsely ground black pepper2 g
- water for boiling pasta1500 ml
- salt for pasta water5 g
Directions
- 1
Grate the cheese very finely and set it in a large bowl. Bring the water and salt to a boil.
The cheese is fine and loose, without large chunks. - 2
Cook spaghetti to the packet time until firm but cooked. Reserve 250 ml of cooking water before draining.
The spaghetti has no hard dry center. - 3
Toast the pepper in a dry skillet over low heat for 1 minute, then add 100 ml of reserved water. Add drained pasta, toss briefly, and take the skillet off the heat for 2 minutes.
The pepper smells fragrant and the pan stops bubbling. - 4
Let 60 ml of reserved water cool until warm, then mix it into the cheese to make a paste. Add the pasta and its pepper liquid to the bowl and toss vigorously; loosen with the remaining water a spoonful at a time. Serve immediately.
The sauce coats the strands smoothly without cheese strings or lumps.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content