Main dishes
Classic Cacio e Pepe
Preparation
15 min
Cooking time
15 min
Portions
4-6
The classic cacio e pepe recipe calls for the original sheep’s milk Pecorino Romano cheese. It’s the best way to ensure the proper taste and texture. However, in a pinch, good-quality Parmesan could also be used, or even mixed in with some Pecorino. If doing so, we recommend a ratio of 3 parts Pecorino to 1 part Parmesan.
Ingredients
Preparation
- Bring a large pot of lightly salted water to a boil (aim for a ratio of 4 litres of water per full package of pasta to ensure proper starch concentration).
- Cook the pasta according to the instructions on the package.
- While the pasta is cooking, grind the peppercorns with a mortar and pestle. (If you don’t have a mortar and pestle, use a pepper grinder on the coarsest setting.) Use a small strainer to filter out the pepper powder. This will prevent the sauce from turning grey.
- Drizzle the olive oil in a large pan and toast the crushed peppercorns over medium-high heat for no more than 2–3 minutes to release the flavour.
- Add about 1 cup of the starchy cooking water to the pan and stir to combine.
- Directly transfer the cooked pasta into the pan with the pepper and gradually incorporate the grated cheese while gently tossing. (The cooked pasta should immediately go into the pan to prevent it from sticking.) Continue tossing until all the ingredients have come together, and the sauce is thick and creamy. Add more starchy cooking water as needed to prevent cheese from clumping.
- Top with more grated cheese and freshly ground pepper, to taste. Serve immediately. Buon appetito!
