Bruno Albouze Cacio E Pepe
ShareTweetSaveShareSave to BigOven

Cacio E Pepe

Yields4 ServingsPrep Time55 minsCook Time5 minsTotal Time1 hrRating

Ingredients

Pasta Dough
 150 g Durum wheat semolina
 150 g All-purpose flour
 150 g Chicken, or duck eggs
 10 g Olive oil
 2 g Salt
Water For Pasta
 3000 g Water
 3 g Grey salt
Pecorino Roma Sauce
 220 g Pecorino Roma
 200 g Hot pasta water
 6 g Black, or green peppercorns

Directions

About
1

Cacio E Pepe recipe has only 3 ingredients. Though, da must be prime. Making your own spaghetti will seal the deal. Any tricky part? Sì, that Pecorino Romano sauce!. Good news, I found a great tip to make it easier and silkier than ever.

Spaghetti Dough
2

In a medium size bowl, mix all ingredients together. Transfer onto work surface, and begin to knead the dough by pressing firmly into it with the heel of your hand. Do not overwork; it’s useless. The pasta machine will do the job once dough has rested. Wrap up and chill for 30 min at least prior folding. Best overnight. Set up your pasta machine, clamping it to your work surface. Turn the dial to the widest setting. Divide the pasta dough into 2 pieces or 4 if doubling the recipe (depends on the size of the pasta machine). Flatten dough with a rolling pin if necessary before feeding the pasta machine. Make a large rectangle and fold one side of the piece into the middle, then fold the other side over that to form three layers, as if you're folding a business letter. Repeat 5 to 6 times, wrap up and chill to relax for 20 minutes or more. Split pasta slab in half, flour dough, work surface and the spaghetti attachment. 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
3

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

Cacio E Pepe
4

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!

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos

Happy Holidays Sale

Bruno Albouze Signature Apron

Bruno Albouze Apron
Scroll to Top