Cacio e Pepe Recipe
by Editorial Staff
Summary
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | Italian |
| Servings (Default: 2) |
Ingredients
- 200 g Spaghetti
- 100 g Pecorino Romano Cheese
- 1 tsp Black peppercorns
Print Recipe
Pin Recipe Instructions
- Pepper must be crushed in any way convenient for you.
- We set to cook pasta according to the instructions.
- Fry the ground pepper in a skillet for about 3 minutes.
- Add a little pasta broth to the grated cheese and mix well. You should make a creamy cheese sauce. Should not be very thick, as well as liquid. Creamy. You will need to leave the water from the pasta!
- In the frying pan, where the pepper, add a little broth from the pasta and the pasta itself, which we did not cook for three minutes (as indicated in the cooking instructions). We mix.
- The pasta should be cooked in the pan. Therefore, you need to add the broth as it evaporates and gently stirring the pasta so that they are all boiled, not partially, and also do not stick together! Likewise, pasta should not float! Therefore, spaghetti is best!
- Try pasta. Done, add sauce and stir immediately. If the sauce was prepared 5 minutes earlier, stir it again before adding. the cheese will settle to the bottom partially.
- Stir the pasta with the sauce over moderate heat, add broth if necessary. Important: do not cook over high heat, otherwise the cheese will form lumps, as if mozzarella was added.
- Mixed pasta with sauce, serve immediately, sprinkle a little of the same cheese on top.
- The dish is simple at first glance, but requires skill.
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