Cacio e Pepe
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
17 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Cacio e Pepe
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 300 grams Fresh Tagliolini or spaghetti chitarra
- 300 grams pecorino romano grated
- pepper
- extra virgin olive oil EVOO
- salt
- 5 L water
Instructions
- Boil the water on the stove in a large pot.
- Add 200g Pecorino Romano to a bowl, along with 2 tablespoons of hot water and a drizzle of EVOO.
- Stir well using a whisk and once it has thickened, add another 2 tablespoons of hot water. Mix it again and sprinkle some freshly ground pepper over the top.
- Once this has been mixed through, wait for the water to come to a boil and cook the pasta until it is al dente.
- While the pasta is cooking, add one more tablespoon of hot water from the pot to the creamy mixture and whisk it through so it becomes smooth and creamy.
- When the pasta is ready, strain it well and add it to the bowl. Add 100g of Pecorino, a sprinkle of pepper, a small drizzle of EVOO and finally, just a touch of water.
- Mix it really well so the cream covers each strand of pasta.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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