Since a few folks are asking, I’ll post my recipe. Its not very precise.
Set pot of water to a boil.
While the water is boiling coarsely crack some black pepper and grate some pecorino (About 1 tablespoon pepper and a cup of pecorino for ~180g pasta)
When the water comes to a boil add salt. Add pasta and cook for 2 minutes less than what the lowest time on the package states (mine said 9-11 minutes, so I cooked for 7)
Then put a pan on a medium heat and add your pepper to toast. Keep the pepper moving so it doesn’t burn for 2-3 minutes. Then add one ladle of pasta water to your pepper. Continue to cook over medium heat. Add more water if your pan dries up so the pepper doesn’t burn.
With about 2 minutes left on the pasta, take around a tablespoon or two of pasta water (use your ladle and scoop a little less than a quarter) and add it to your grated pecorino. Mix with a wooden spoon or spatula to make a sort of paste. Set aside.
Check your pasta. It should be very al dente.
Add your pasta to the pepper pan. Add at least one ladle of pasta water (I used two) and continue cooking on medium heat. At this point, keep you pasta moving. Stir in all the pepper goodness and feel the pasta get a bit softer. Your water amount will reduce to very little in the pan and, if done right, your pasta should now be the consistency you want for eating.
If you are on a gas range, turn off the heat completely. If you are using electric, I suggest moving the pan to a oven mit or trivet, since electric stays very hot. Add your pecorino paste and stir to incorporate making sure to coat all of your noodles. Give it a toss or two to really move the sauce around and look fancy if making for guests and they can see you.
Remember that as the dish cools out of the pan, it will continue to thicken.
This is not the only way, but its the way that’s always worked for me.
mural030
This looks exactly how cacio e pepe has to look like. Great job!
11 Comments
*No deviations this time.
Goddamn autocorrect.
Yum 😋
My only issue with this dish is there isn’t more of it. Looks great!
Nicely done! No curds.
si, this is the way.
Can you please teach me how to get the sauce to that color?
Yummy
Oddio, Cacio e Pepe Is so good. To my Italian fellows: please help me share original recipes from our beautiful Country! [r/Orginal_Recipes](https://www.reddit.com/r/Original_Recipes?utm_medium=android_app&utm_source=share)
Since a few folks are asking, I’ll post my recipe. Its not very precise.
Set pot of water to a boil.
While the water is boiling coarsely crack some black pepper and grate some pecorino (About 1 tablespoon pepper and a cup of pecorino for ~180g pasta)
When the water comes to a boil add salt. Add pasta and cook for 2 minutes less than what the lowest time on the package states (mine said 9-11 minutes, so I cooked for 7)
Then put a pan on a medium heat and add your pepper to toast. Keep the pepper moving so it doesn’t burn for 2-3 minutes. Then add one ladle of pasta water to your pepper. Continue to cook over medium heat. Add more water if your pan dries up so the pepper doesn’t burn.
With about 2 minutes left on the pasta, take around a tablespoon or two of pasta water (use your ladle and scoop a little less than a quarter) and add it to your grated pecorino. Mix with a wooden spoon or spatula to make a sort of paste. Set aside.
Check your pasta. It should be very al dente.
Add your pasta to the pepper pan. Add at least one ladle of pasta water (I used two) and continue cooking on medium heat. At this point, keep you pasta moving. Stir in all the pepper goodness and feel the pasta get a bit softer. Your water amount will reduce to very little in the pan and, if done right, your pasta should now be the consistency you want for eating.
If you are on a gas range, turn off the heat completely. If you are using electric, I suggest moving the pan to a oven mit or trivet, since electric stays very hot. Add your pecorino paste and stir to incorporate making sure to coat all of your noodles. Give it a toss or two to really move the sauce around and look fancy if making for guests and they can see you.
Remember that as the dish cools out of the pan, it will continue to thicken.
This is not the only way, but its the way that’s always worked for me.
This looks exactly how cacio e pepe has to look like. Great job!
Madone that looks perfect