Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor!
The preparation of cacio e pepe is a simple ritual only in appearance, but one that encompasses in a few gestures an ancient and refined art: the pecorino romano cheese, with its savory and decisive note, and the freshly ground black pepper, with its pungent freshness, create a perfect harmony that enchants the palate. The secret to achieving the perfect cacio e pepe lies in the mantecatura, a precise and harmonious gesture that requires experience and sensitivity. in this phase, the heat of the pasta and the starch released from the cooking water melt with the grated cheese, creating a silky cream that envelops each spaghetti. The sauce thus becomes thick and velvety, capable of enhancing the flavors and conveying the essence of Roman cuisine in all its authenticity. We explain the procedure to prepare a creamy spaghetti cacio e pepe dish at home, follow the recipe step by step!
Ingredients
Materials
- Frying pan
- Bowl
- Pot
- Mortar
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Preparation
First, cook the pasta in plenty of salted water. Be careful not to salt a lot because the pecorino romano cream is very savory.
Meanwhile, coarsely crush the large peppers (using a mortar, pestle, or meat tenderizer. More tricks in the tips section).
Pour the pepper into the pan and toast it over low heat for a few minutes. When it starts to give off the smell (after about 3 to 4 minutes) add a ladleful of the pasta cooking water and continue to stir over low heat.
Grate the pecorino Romano cheese in a bowl.
Drain the pasta very al dente directly in the pan (a couple of minutes before the time indicated on the package). Save the cooking water.
Finish cooking the spaghetti in the pan, stirring frequently with tongs and adding more cooking water if needed.
In the meantime, add some cooking water to the bowl with the pecorino cheese and stir until pasty in consistency (add water a little at a time to achieve the desired consistency).
When the spaghetti is cooked just right, turn off the heat and pour over the pecorino cream.
Stir vigorously with tongs until well blended. Add cooking water if it is not creamy enough.
The spaghetti cacio e pepe is ready! You can add more Pecorino Romano cheese to finish the dish.
Observations
Can I store the cacio e pepe?
We recommend eating it as soon as it is ready. You can, however, store it 1 day in the refrigerator: to reheat it, put it in a pan with a little hot water and stir until it regains its creaminess
What kind of pecorino cheese is used for cacio e pepe?
For authentic cacio e pepe, Pecorino Romano DOP is the key ingredient. Its flavor and texture make it perfect for creating a creamy, enveloping sauce that enhances the flavor of the pasta.
How much pepper should be put in cacio e pepe?
There is no precise rule but you should still get a good taste. We recommend using about 2.5 grams for two people (about 1 teaspoon per person). You can adjust the amount if you prefer a less intense pepper taste.
How to crush pepper if I don't have a mortar?
You can achieve a similar result using items you already have at home.
Wrap the peppercorns in a sheet of baking paper and crush them with the bottom of a sturdy glass (or tap them gently with a hammer). Or, pour the grains into a sturdy glass and use the end of a rolling pin to crush them. For finer grinding, you can repeat the operation several times.
What pasta is used for cacio e pepe?
Traditional pasta shapes for cacio e pepe are spaghettoni or tonnarelli. However, you can also use short pasta shapes such as rigatoni or mezze maniche.
Can I prepare cacio e pepe in advance?
We do not recommend preparing cacio e pepe in advance.
