Cacio e pepe
Three ingredients and one difficult emulsion.
- Hands-on
- 5 min
- Cooking
- 12 min
- Total
- 17 min
- Difficulty
- medium
★★★★★ 4.5 from 2
Everything depends on temperature. Cheese added to anything too hot will seize, and a seized cacio e pepe cannot be rescued, only eaten sadly.
Ingredients
servings
- 200 g tonnarelli or spaghetti
- 100 g Pecorino Romano , finely grated
- 2 tsp black peppercorns , coarsely cracked
Equipment
- wide sauté pan
Method
- Toast the pepper in a dry pan until fragrant. Add a ladle of pasta water and let it reduce to a syrupy pool.
- Cook the pasta two minutes short. Keep the water -- it is an ingredient.
- Off the heat, mix the pecorino with just enough warm (not boiling) pasta water to make a thick paste.
- Toss the drained pasta into the pepper pan, then add the cheese paste off the heat, tossing hard. Loosen with more water until it coats.
Per serving
- 612 kcal
- 22 g fat
- 74 g carbs
- 28 g protein