The recipe we propose to you today is one of those that requires humility .
There The recipe for spaghetti cacio e pepe , in fact, is one of those legendary recipes that have become part of the Italian DNA. If you're Italian and need to showcase your talents abroad, take this recipe and go out there and shine. But beware: it requires humility, as mentioned above, and paying homage to the ancient Roman spirits who brought us cacio e pepe. With patience and dedication, you too will achieve the perfect cacio e pepe. In this life or the next.
Cacio e pepe recipe preparation
As indicated in the list of ingredients ( see it? It's at the bottom ), the first thing to do is bring the water to a boil in a pot, and add salt only when it reaches boiling point. In the meantime, however, it is advisable to:
- Grate 200 g of Pecorino Romano , and set it aside.
- Place the black peppercorns on a cutting board and crush them. Then, pour the pepper into a nonstick pan and toast it over low heat. Stir, adding a little of the pasta cooking water.
- When the spaghetti is very al dente, Drain them and add them to the pan with the toasted pepper . They'll continue cooking here. Oh, and don't you dare throw away the water.
- Why? Because as you toss the pasta with tongs, you need to add a ladle or two of water to help it cook when the pan dries out.
- While all this is happening, it's time to prepare the Pecorino cream. Pour half the grated cheese into a bowl and add a ladle of the cooking water.
- Mix vigorously with a whisk and don't be stingy: if you need water, add it; trust your instincts. Add another 50 grams of Pecorino. You'll need the rest for seasoning later. If you've done a good job, after a while you should have your Pecorino cream.
Difficulty: easy
Preparation time: 10 minutes
Cooking time: 10 minutes
Cost: cheap
Ingredients for four people:
- 320 g of spaghetti
- 200g of grated pecorino romano
- Black peppercorns to taste
- Salt to taste
Cacio e Pepe Recipe: The Importance of Pecorino Cream
- Get back to cooking the pasta: it should be ready by now. It's natural to add the cream to the pasta now, right? No, not yet. Try this: place the bowl with the pecorino cheese over the pot you used to boil the pasta and continue stirring for about a minute. This will help bring the cream and pasta to the same temperature.
- Now turn off the heat completely on the pan with the spaghetti and pour in the cream while, with your free hand, moving the pasta with the tongs.
- Now you can pour in the leftover cheese, mix, sauté, do magic tricks with this pasta and finally plate.
- Season with the remaining pepper and enjoy!
What do you say? Is this a recipe too easy for you? Okay, then try your hand at the baked lasagna recipe !
