Cacio e Pepe

Name: Cacio e Pepe
Total time: 15 min
Yield: 2 main courses
Ingredients: 200 g Spaghetti; 2 tbsp Butter; Pepper; 20 g Pecorino Romano; 40 g Parmesan

Overhyped or delicious? Let's find out together.

Season:

October - March

Keywords:

Italian Cheese Pepper Pasta

Notiz:

It still had a funny aftertaste. Maybe it was just the pecorino or the olive oil that was used instead of butter. Recipe adapted to butter
. Alternative: Emulsify the cheese directly with a little pasta water in a blender and only then add to the pasta.

Portions:

2 main courses

Adjust Amount:

Ingredients

200 g

Spaghetti

2 tbsp

Butter

Pepper

20 g

Pecorino Romano

40 g

Parmesan

On the Plate:

15 min

Instructions

Start to cook the spaghetti. Meanwhile, melt the butter in a large pan over a low heat.
Add the pepper to the pan. Don't skimp, it is ultimately what gives this dish its name.
When the pasta is almost al dente (~ 1 minute before), add it to the pan. Add 1-2 ladles of pasta water and emulsify the butter in the starch water over a high heat, stirring constantly.
Remove the pan from the heat and add the cheese bit by bit with a little pasta water. Stir or toss vigorously until a smooth cream is formed. Repeat until all the cheese has been emulsified.
Serve with a little fresh pepper on top and extra Parmesan cheese.

Last modified: Jan 14, 2024, 12:12 PM