Cacio e Pepe Tutorial
Demonstrates Pecorino, pepper and starch-water emulsion; FOOD adds 20g butter and differs in quantities.
Official cooking video · Vincenzo's Plate · YOUTUBEPecorino and Pepper Silky Cacio e Pepe
Two portions of Roman-inspired spaghetti coated in a glossy pecorino and black-pepper emulsion.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Finely grate 60 g cheese. Boil 200 g spaghetti, stirring to separate strands, for 1–2 minutes less than the package time.
- 02
Reserve at least 150 ml starchy cooking water. Melt 20 g butter over low heat; toast 3 g pepper for about 30 seconds.
- 03
Add pasta and 80 ml pasta water, toss for 1 minute. Turn off the heat and gradually add 60 g grated cheese, tossing quickly. Excess heat can make cheese clump.
- 04
Add reserved pasta water one tablespoon at a time if dry until glossy and creamy. Divide into two plates and serve at once.
Helpful source links
Before you cook
Contains milk and wheat. Mix cheese off the heat to prevent clumping and serve pasta immediately.
Allergens: milk (pecorino, butter), wheat (spaghetti)
Image & source credits
These illustrations stand in for food photos.
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