Cacio e Pepe: The Roman Classic Perfected
This Cacio e Pepe recipe isn't just pasta; it's a masterclass in simplicity. I've refined this classic over years in Italy and Korea to achieve perfect creaminess without any cream. Trust me, this is restaurant-quality Cacio e Pepe you can make at home!
作成者
chef_marco
作り方
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Remember to reserve about 1 cup of pasta water before draining!
💡 Tip: Salting the pasta water is crucial; it's your chance to season the pasta from the inside out.
While the pasta is cooking, toast the freshly cracked black peppercorns in a dry pan over medium heat until fragrant. This step releases their aroma and flavor. Be careful not to burn them!
💡 Tip: Toasting the pepper is a chef's secret for a deeper, more complex flavor.
約2分
In a large bowl, combine the grated Pecorino Romano cheese and about half of the toasted black pepper. Gradually add a few tablespoons of the reserved pasta water at a time, mixing vigorously with a fork or whisk to create a smooth, creamy paste.
💡 Tip: The key is to add the water slowly to prevent clumping. You want a thick, emulsified sauce.
Once the pasta is cooked, immediately transfer it to the bowl with the cheese and pepper mixture. Add a little more pasta water if needed, and toss quickly and continuously to coat the pasta evenly with the sauce. The residual heat from the pasta will help melt the cheese and create a silky sauce.
💡 Tip: Work quickly! The heat is essential for emulsification.
Serve immediately, garnished with additional Pecorino Romano cheese and toasted black pepper. Buon appetito!
💡 Tip: A drizzle of high-quality olive oil adds a final touch of richness.