🧀 Cacio e Pepe: My SUPER EASY and FOOLPROOF recipe! 🍝✨
Today, I’m sharing with you an Italian method for making the famous Spaghetti Cacio e Pepe with a super creamy sauce, using only traditional ingredients. 😍 Believe it or not, this dish can be ready in the time it takes to cook the pasta. 🙌
💡 Here are my little secrets for making a Creamy Cacio e Pepe Pasta sauce without clumps or stringy cheese. Note that this traditional Roman recipe does NOT include heavy cream—add it and the Romans will send the Culinary Police to your house 😉
✔ Finely grate the pecorino romano cheese 🧀 – I mean, you need to grate it finely like a powder. The super fine sold in the supermarket is usually perfect. However, it’s always tastier to grate a wedge of pecorino freshly at home. If you do this, grate the cheese (with a food processor, Vitamix) but then pass it a second time over a fine grater to get that powdery consistency. You can do this in advance for this and other Italian pasta recipes.
✔ Don’t exceed 60°C / 140°F with the hot water! 🌡️ – To create the cheese sauce, I first create a creamy cheese paste with hot, starchy pasta water (the water the pasta is cooking in).
However, let the water rest a minute before adding it to the cheese—or use a thermometer to be sure of the temperature. Above this temp, the cheese will begin to coagulate and you’ve lost the creamy cacio e pepe sauce.
✔ Make a Pecorino Cream First, Not a ‘Sauce’ 🥣
✔ Mix the Cheese in Off the Heat 🔥❌ – If you add the pecorino cheese to the pasta over the heat, you will create a clumpy sauce.
🌟INDICE 🌟
00:00 – Intro
00:14 – Black Pepper
00:49 – The Pasta
01:09 – Pecorino Cheese Paste
🌟 INGREDIENTS🌟
SERVES 4
✅ Pecorino Romano cheese: 200 g / 7 oz (FINELY GRATED like a powder)
✅ Black Pepper: 1-2 tbsp (medium coarse grind)
✅ Spaghetti o Tonnarelli: 320 g / 11 oz
🌟 DISCLAIMERS 🌟
This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.
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😋👍