15min- The mother of many Italian pasta dishes, Cacio e Pepe is incredible ! The softness of the cheese and the kick of the pepper! Enjoy!
Ingredients: (4 people)
12 oz of pasta (spaghetti, tagliolini, bucatini)
2 tsp of freshly ground black pepper
1,5 cups of grated parmesan
2/3 cup of grated pecorino (I didn't have any and used only parmesan, it was delicious!)
(optional, but highly recommended!) parmesan or pecorino crust
The Video:
The Step by Step Recipe:
Start by roasting your pepper. Place it in a pan (large enough to cook your pasta in it) over medium heat and roast (stirring to avoid any burning) until you can scent a nice pepper smell
Bring a large saucepan of water to a boil, add 1,5-2 tsp of salt and cook your pastas. You want to cook them in the water until half of the cooking time indicated on the wrapping (or until they are half cooked)
2 minutes after adding your pastas to the saucepan, add 3 ladleful of pasta cooking water to your pan (with the pepper), and add the cheese crusts. Bring this to a boil
Once the pastas are half cooked, transfer them to your pan, where they'll finish cooking
About 1-2 minutes before the pastas are cooked, add your grated cheese and let it melt in the pan
Toss/stir your pastas to coat them in the creamy sauce!
Once the pastas are nicely al dente, take out the cheese crusts and serve!
It's going to be delicious!
Bon appétit!
Passionately yours,
Anton
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