Pasta Cacio e Pepe
COOKING CLASS 5 - SAUCES CACIO E PEPE
Presentation
Servings for: 4/5 person
Another famous Pasta Recipes of Roman Cuisine made with only three simple ingredients black pepper, pecorino Romano cheese and parmisan.
Ingredients
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300 g (12 oz) pasta = 3 cups
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130 g grated pecorino Romano = little less than 1 ⅓ cup (135 g)
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70 g grated Parmesan cheese = BETWEEN ⅔ cup (65 g) and ¾ (75 g)
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2 tablespoon of extravergin olive oil
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1 tablespoon of ground black pepper
Preparation
HOW TO PREPARE PASTA CACIO E PEPE
Making pecorino, parmisan sauce.
Whisk the Pecorino Romano and the parmisan (which is a very salty and tasty Italian cheese so there’s no need to add salt) with the pepper and a little bit of cold water and 1 tablespoon of extra virgin olive oil (the oil raise the melting point of cheese).
Stir quickly with a fork – or a hand whisk – until you get a creamy sauce. Set aside.
Cook the pasta in boiling salted water. Drain when ready then put it in the frying pan with half glass of water of the pasta and 1 tablespoon of extra virgin olive oil and while are sizzling in the pan turn off the heat.
At this point, we have reached the crucial moment of pasta cacio e pepe; not to put tension on it, but this is the fleeting moment in which you can make an immortal dish or one that will be a real failure.
Let the pasta to cool down for a couple of minutes (remember cheese separates at 80 degrees celsius/176 F°) add the pecorino/ parmisan sauce and stir fry in the pan until everything is melted and creamy.
Serve immediately.
