Creamy Cacio e Pepe
Ingredients: spaghettone quadrato, pecorino romano, black pepper, water · 25 min cook time · 628kcal · ~₩12,000
Ingredients
250g spaghettone quadrato, 125g pecorino romano, 10g black pepper, 1L water
Instructions
1. Boil pasta in a large pot with less water than usual to create very starchy water. Do not add salt to the water.
2. Cook the pasta 2 minutes less than the package instructions for al dente.
3. Toast freshly ground black pepper in a pan on low heat for 1-2 minutes until fragrant.
4. Add a small amount of pasta water to the toasted pepper in the pan and continue cooking on low heat for an extra minute.
5. Prepare the pecorino cream by mixing finely grated pecorino romano with a little pasta water, gradually adding more water until smooth and creamy.
6. Transfer the undercooked pasta to the pan with the pepper and pasta water. Add more pasta water generously.
7. Finish cooking the pasta in the pan on medium-high heat, continuously stirring and tossing (risottare technique) for the remaining 2 minutes until the water becomes a thick syrup.
8. Turn off the stove. Add the prepared pecorino cream to the pasta in the pan and mix well until fully combined and creamy.
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