For all the cheese lovers out there, I have the perfect dish for you: cacio e pepe. Put simply,
cacio e pepe translates to “cheese and pepper” and is a classic Roman dish. One of the
creamiest pasta dishes, the texture is thanks to the star of the show, the pecorino romano
cheese. It also pairs perfectly with the spice from freshly cracked pepper.
I traveled to Rome to find out how to make the silkiest and tastiest cacio e pepe, and now I am sharing my perfect recipe with you!
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/cacio-e-pepe-pasta/
#cacioepepe #pasta #vincenzosplate
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INGREDIENTS:
125 grams Pasta 4oz. Spaghettone quadrato or Spaghettoni Pasta
75 grams Pecorino Romano Cheese 3oz
Black pepper Freshly cracked is best.
1 Tbsp. rock salt
Pasta water as much as required
METHOD:
1. In a large pot, boil water and once it comes to a boil, add 1 tablespoon of salt. Then add the spaghettone to the pot.
2. Cook the pasta two minutes less than the recommended cooking time it says on the package.
3. Place the saucepan on your hot plate and turn up to a gentle heat. Cover the cooking surface with freshly cracked black pepper. Be generous with the amount and toast for approx two minutes then switch off the heat.
4. In a separate small bowl, add some black pepper to the pecorino romano cheese and mix it together.
5. Use a pair of tongs to take the pasta out of the pot and place it into the saucepan. It’s important to save the pasta water and make sure the heat is turned back on.
6. Using a mug, scoop one cup of pasta water and add it to the saucepan with the pasta and pepper. Add enough water to cover most of the pasta.
7. Cook the pasta for two minutes while continuously stirring. Then scoop another mug of pasta water and put a little bit into the pecorino cheese and mix it. Gradually add more water and mix until the cheese becomes a thick paste.
8. Place your pot with pasta water uncovered onto the stove. Next, place your saucepan on top of the pot. The steam from the water will help us cook the pasta.
9. Add the pecorino cream to the pasta and mix it around. Add a little bit more pasta water to the pan.
10. Begin to toss the pasta in the pan. If it does not move and can’t be tossed, add a little bit more pasta water. Toss it a few times over the steam to help melt the cheese.
11. Place the pasta on a plate and top it with leftover cheese sauce and some black pepper.
HOW TO SERVE:
Once your cacio e pepe is finished, plate your pasta and then take a spoon and drizzle some leftover cheese sauce from the pan over top of it. You can garnish with a little more freshly cracked pepper if you’d like.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Cacio e Pepe Pasta
0:57 Ingredients for Cacio e Pepe Pasta
3:07 How to Cook Spaghetti
3:45 How to Toast Black Pepper
5:01 Combine Spaghetti with the Black Pepper
6:35 How to Make the Cheese Mix
7:45 Finish Cooking Spaghetti in the Pan
8:48 Combine the Cheese Mix with Spaghetti
10:45 How to Serve Cacio e Pepe Pasta
11:38 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).