Cacio e Pepe: the Step-By-Step Recipe for the Traditional Italian Creamy Pasta Dish
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Cacio e Pepe (which roughly translates to "cheese and pepper"), pronounced "KA-choh eh PEH-peh" is a famous main dish of Roman cuisine prepared with just 3 ingredients: long pasta, generally spaghetti or tonnarelli pasta, pecorino romano DOP cheese and black peppercorns.
Ingredients
Instructions
Prepare the black peppercorns.
Grind them in a pan and let them heat up.
When they release their aroma, add some water, stopping the cooking.
Throw the pasta into lightly salted water and cook it, draining it 3 minutes beforehand.
Place the pasta in the pan with the toasted peppercorns and continue cooking it.
Grate the pecorino cheese into a bowl.
Add some pasta water to it.
Mix the cheese and the water to create a cream.
When the spaghetti are cooked, turn off the heat and add the pecorino cream.
Mix well, add cooking water if necessary and create a nice cream.
Plate the spaghetti, adding more cream, grating some more pecorino cheese and sprinkling the top with ground black pepper. Enjoy!
