Cacio E Pepe

Indulge in the creamy and peppery goodness of a classic Roman dish with my mouthwatering Cacio e Pepe recipe. This iconic pasta dish, which translates to 'cheese and pepper' in Italian, is a true masterpiece in simplicity and flavor. Imagine perfectly homemade al dente pasta coated in a velvety cheese sauce, balanced with a kick off black pepper for a burst of savory deliciousness. In this recipe, I will show you how to achieve the perfect emulsion to create a silky smooth sauce that clings to each strand of spaghetti. With only a few key ingredients like pecorino Romano cheese, freshly cracked black pepper, and of course, pasta, you can recreate this Italian classic in the comfort of your own kitchen. Join me as I walk you through the steps to elevate your pasta game and transport your taste buds to the streets of Rome. Get ready to experience a culinary journey like no other with my delectable Cacio e Pepe recipe. Your pasta nights will never be the same again!

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The 3 ingredients dish

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Spaghetti

Roll out dough to adjust the thickness of the spaghetti attachment mouth. Turn the machine on medium-low speed and make spaghetti. Dust and coat pasta with flour or a mix of flour and semolina or corn starch. Lay over pasta on tray lined with silicone mat. Leave out to dry a bit prior cooking. If you want to dry out spaghetti for later use, hang them using an oven rack.

Pecorino Sauce

Cut cheese into pieces. Add boiling pasta water and blend well. Set aside.

Cacio E Pepe

Bring pasta water to a simmer, add salt. Meanwhile, crush and lightly toast peppercorns and set aside. Pre-cook fresh spaghetti for 2 minutes or dry for 9 minutes. Blend Pecorino with 200g boiling pasta water; set aside. In the mean time, ladle out (200g pasta water) in the toasted pepper; set flame to full blast to infuse; tow-third should evaporate. Transfer pre-cooked pasta, or all dente if using dry pasta to the pan. Saute pasta pan – add more hot pasta water if drying out. Add cheese mixture and continue to cook coating spaghetti in the sauce with flame on until the sauce begins to thicken but remain creamy. Transfer onto warm plate or dish and serve immediately. Buon appetito!

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