SPAGHETTI CACIO E PEPE RECIPE
Spaghetti cacio e pepe recipe, as Amatriciana and Carbonara, are iconic Italian dishes, made with PDO ingredients linked to the traditions of the territories where this iconic recipes are originated.
We want showing you how to make a perfect cacio e pepe!
The chemical combination of water and Pecorino's proteins, fundamental to obtain a cream without lumps, the whole peppercorns crushed at the moment and toasted in the pan to release all their pungent perfume, the pasta stirred slowly to absorb all the flavour of Pecorino Romano... and above all, prepare and enjoy: another rule to savour spaghetti with cacio e pepe at its best!
INGREDIENTS x 4 people RECIPE
Spaghetti 320 g
Pecorino Romano cheese, medium seasoning, to be grated 200 g
Black peppercorns 5 g
To prepare spaghetti cacio e pepe, first put a pot with water for cooking the pasta on the stove: fill it with about half the water you usually use, this way it will be richer in starch. In the meantime grate the Pecorino romano cheese and transfer almost all of it into a bowl, keeping some aside for serving.
In the meantime, pound the peppercorns with a meat tenderizer (or use a grinder, leaving it rather slow so that you have larger pepper pieces).
Pour the pepper into a large non-stick frying pan and toast it over a gentle heat, stirring with a wooden spoon. Deglaze with a couple ladlefuls of the pasta cooking water. Continue stirring over a gentle heat.
Drain the spaghetti 2-3 minutes before the time indicated on the packet and transfer to the frying pan, taking care to retain the cooking water. Finish cooking the spaghetti in the pan, "risotting" it, then adding hot water as necessary and stirring continuously with tongs.
You can prepare the Pecorino cream (do not start earlier because it would tend to congeal or be too cold compared to the temperature of the pasta): pour a ladleful of hot cooking water into the bowl with the grated Pecorino, then stir vigorously with a hand whisk.
The consistency you should obtain is more pasty than creamy, so don't worry if it is very dry. Should the cream not be ready once the pasta is ready, briefly place the bowl over the pan of hot water, continuing to stir with the whisk, so that the cream is at a temperature similar to that of the pasta.
When the spaghetti is cooked al dente, turn off the heat and add the Pecorino cream, stirring continuously with tongs.
For the ideal creaminess adjust by adding more Pecorino or a little cooking water as needed. Serve your spaghetti cacio e pepe sprinkling with the remaining grated Pecorino and more freshly ground pepper to taste.
Spaghetti cacio e pepe should be eaten immediately.
Kg/calories 141 per portion.