Fusion Cacio e Pepe x Carbonara | Creamy One-Pan Pasta
Ingredients (Serves 1-2)
• 100g spaghetti
• 15g Parmesan cheese (about ¼ cup), finely grated
• 2 egg yolks
• ¼ tsp freshly cracked roasted black pepper
• ½ tsp salt (adjust to taste)
• 2 cups water
• 1-2 cups hot water, as needed
Note:
• If doubling the recipe, do not double the water or salt. Start with 2 cups of water and add more hot water as needed while cooking. Adjust salt to taste at the end.
• If using a smaller pot, reduce the initial water slightly since there’s less surface area for evaporation. A wider pan allows more water to evaporate, so you may need to add more hot water as the pasta cooks.
Preparation
Step 1: Prep the Ingredients
1. Separate the yolks from the whites. If any whites remain, blot them with a paper towel.
2. Grate Parmesan cheese using a fine grater or lemon zester.
3. Dry roast whole black pepper, then crack it for maximum flavor.
4. Heat 1-2 cups of water separately and keep it ready to add as needed.
Step 2: Cook the Pasta
1. In a wide steel pan, bring 2 cups of water to a boil with ½ tsp salt and ¼ tsp black pepper.
2. Add spaghetti and set a timer for 7 minutes. Stir occasionally to prevent sticking.
3. Add small amounts of hot water as needed to maintain moisture while cooking.
4. Taste after 7 minutes and cook longer if needed, adjusting water as necessary.
Step 3: Create the Creamy Sauce
1. Once the pasta is cooked and most of the water is absorbed, remove the pan from heat and let it cool for 1 minute.
2. Add the egg yolks and vigorously mix for 30-40 seconds until creamy.
3. Quickly mix in the grated Parmesan until fully incorporated.
4. Add 1-2 tsp hot water at the end if needed to smooth out the sauce.
5. Taste and adjust salt if necessary.
Step 4: Finish & Serve
1. Sprinkle with extra freshly cracked black pepper.
2. Garnish with more finely grated Parmesan.
3. Serve immediately and enjoy!
This method keeps it simple while maximizing flavor and creaminess without using cream or butter.
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