Cacio e Pepe: The Roman Classic, Perfected
This Cacio e Pepe is pure Roman simplicity, elevated with a few chef's secrets. We're using high-quality ingredients and precise techniques to achieve restaurant-quality results at home. Believe me, this is pasta perfection!
作者
chef_marco
步骤
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
💡 Tip: Salt the water generously; it's your only chance to season the pasta itself.
约8分钟
While the pasta is cooking, toast the black peppercorns in a dry pan over medium heat until fragrant. Grind coarsely. This step enhances the pepper's aroma significantly.
💡 Tip: Be careful not to burn the peppercorns, or they'll become bitter.
约3分钟
In a large bowl, combine the grated Pecorino Romano and half of the toasted black pepper. Gradually add a little bit of the reserved pasta water, mixing continuously with a fork or whisk until you form a smooth, creamy paste.
💡 Tip: The key is to add the water slowly and mix vigorously to prevent lumps.
约5分钟
Drain the spaghetti, reserving about 1 cup of the pasta water. Immediately add the hot spaghetti to the bowl with the cheese paste. Toss quickly and vigorously, adding more pasta water as needed to create a creamy sauce that coats the pasta evenly.
💡 Tip: The heat from the pasta helps melt the cheese and create the sauce. Work quickly!
约3分钟
Drizzle with a touch of olive oil, garnish with the remaining black pepper, and serve immediately. Mangia!
💡 Tip: Don't be afraid to add a little more Pecorino Romano on top for extra flavor.
约1分钟