Recipe
CACIO E PEPE
spaghetti + pecorino + black pepper
Traditional roman spaghetti made with pecorino cheese & freshly ground toasted pepper. The pasta results in a creamy finish by reducing the pasta water and folding in pecorino cheese
Ingredients
For 2 servings | 15 min | Simple
5oz Spaghetti (par-cooked)
1oz Oil — Extra Virgin
18 turns Black Pepper (freshly ground)
6oz Pasta Water
1-1/2 Tbsp Butter
1oz Parmesan (grated)
1oz Pecorino (grated)
COOKING
1. Heat olive oil in saute pan
2. Add 17 turns of black pepper & toast over med heat for 30 seconds
3. Deglaze the pan with pasta water and begin to reduce
4. Add in butter and reduce liquid by half
5. Seperately, drop spaghetti in the pasta machine for 10-12 seconds to reheat
6. Add cooked spaghetti to the pan and finish cooking for 45-60 seconds
7. Remove pan from the heat & slowly sprinkle the parmesan into the pasta while tossing it in the pan
8. Repeat with the pecorino cheese
9. Adjust the consistency of the pasta by adding additional pasta water to the pan, if needed
10. Plate in a warm square pasta bowl.Finish with pecorino and one more turn of pepper.
