Cacio e Pepe one of Roman cuisine ultimate classics!
The ingredients are simple and it is all about technique to make each single ingredient scream with flavour!
Cook along the video and share your stories in the comments!
Ingredients:
– Pecorino Romano 40g per person
– Freshly ground black or green pepper to taste
– High quality spaghetti 100g per person
Method:
– Put the spaghetti in a boiling pot of salted water, do not put too much water as you want it to be a starchy as possible
– Grind and toast the pepper in a pan to extract the aroma of the pepper
– After 6mins of the pasta cooking put some of the pasta water in the hot pan and let it simmer the peppers
– Grate your Pecorino Romano and add some pasta water, turn it and let the Pecorino melt with the water
– Take the pasta out of the water a couple of minutes before the advised cooking time in the pack and put it in the hot pan with the pepper
– Let the pasta finish cooking in the pan adding the pasta water as needed until cooked
– Turn off the gas and add the Pecorino mixture, continually turning until fully amalgamated
– Serve and enjoy the best Cacio e Pepe of your life! … Kind of the mac and cheese of Italy!
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Wine Pairing:
Filming Location available to rent:
Cooking Equipment:
Wusthöf Classic Knife:
Aobosi Induction hob: