Cacio e Pepe

September 17, 2020

 

INTRODUCTION

 

Cacio e pepe, a staple of Roman cuisine. A recipe with very few ingredients, but easy to mess up. Make sure to have the cheese at room temperature and thinly grate it. Remove the pasta water when the pasta is almost completely cooked, then the water will be more starchy.  Traditionally, all the ingredients are mixed at the same time, off the heat, but with this recipe it will be easier to achieve the right texture.

 

INGREDIENTS

  • 1 package garlic and black pepper shells or fettuccine

  • 1.5 cups Pecorino Romano

  • 1.5 cups Grana Padano or Parmigiano Reggiano 

  • 1 tablespoon crushed black pepper + more to taste

  • 3 cups pasta water

 

METHOD

  1. Bring salted water to a boil and cook the pasta al dente. Reserve 3 cups of pasta water.

  2. Toast black pepper in a pan.

  3. In a bowl, add toasted black pepper and the grated cheese mixture. Stir in the pasta water little by little and whisk well, until a creamy sauce texture is achieved.

  4. Add the pasta, mix well and serve, grinding extra black pepper and topping it with more cheese, if desired.

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

Featured Posts

Homemade Pizza

May 20, 2020

1/10
Please reload

Recent Posts

September 17, 2020

May 20, 2020

May 12, 2020

February 22, 2018

Please reload

Archive
Please reload

Search By Tags
Please reload

Follow Us
  • Instagram Social Icon
  • Facebook Basic Square
  • Black Facebook Icon
  • Black Instagram Icon
© 2016 by Gourmet Texas Pasta.