- Prep Time
- Cook Time
- Difficulty Level Beginner
CACIO E PEPE
Spaghetti Cacio e Pepe The Real Italian Macaroni and Cheese Recipe
This is not a drill. The REAL mac and cheese is unveiled in this cacio e pepe recipe which calls for lovers of cheese and very little effort. Try it now or regret it forever.
Watch video Recipe:
- 300g fresh Tagliolini (or spaghetti chitarra)
- 300g Pecorino Romano (grated)
- Extra virgin olive oil (EVOO)
- 5L water
- 1 medium sized deep bowl
- Large pot for boiling pasta
- Pasta strainer
- Boil the water on the stove in a large pot.
- Add 200g Pecorino Romano to a bowl, along with 2 tablespoons of hot water and a drizzle of EVOO.
- Stir well using a whisk and once it has thickened, add another 2 tablespoons of hot water. Mix it again and sprinkle some freshly ground pepper over the top.
- Once this has been mixed through, wait for the water to come to a boil and cook the pasta until it is al dente.
- While the pasta is cooking, add one more tablespoon of hot water from the pot to the creamy mixture and whisk it through so it becomes smooth and creamy.
- When the pasta is ready, strain it well and add it to the bowl. Add 100g of Pecorino, a sprinkle of pepper, a small drizzle of EVOO and finally, just a touch of water.
- Mix it really well so the cream covers each strand of pasta.
HOW TO SERVE:
- Immediately! Tagliolini Cacio e pepe must be eaten as quickly as possible as it is best enjoyed hot and right off the stove!
- Add one final sprinkle of pepper on top.
E ora si mangia, Vincenzo’s Plate…Enjoy!
I strongly recommend you to serve this pasta dish with a nice spinach and ricotta pie: