cacio e pepe recipe

CACIO E PEPE RECIPE

Yum
    • Cook Time
    • Minutes

Recipe Rating

  • (5 /5)
  • (2 Rating)

CACIO E PEPE RECIPE

Cacio e pepe is the original mac and cheese. This simple cacio e pepe recipe, originating in Rome uses four main ingredients but there are a few techniques to make it simply spectacular. The pasta should be completely smothered in cheese and given an extra kick with pepper, so watch my video to make cacio e pepe just perfect every single time.

Watch Cacio e Pepe Video Recipe:

How to Make BEST CACIO E PEPE PASTA

pasta cacio e pepe recipe

INGREDIENTS:
300gr – 10.5oz  Spaghettoni (thick spaghetti)
200g – 2cups Pecorino Romano (grated)
Pepper
Rock Salt
3L water (12.8cups)

UTENSILS:
1 medium sized deep bowl
Fork
Spatula
Mixing bowl
Large pot for boiling pasta
Medium size fry pan

METHOD:

  1. This cacio e pepe recipe starts with boiling the water on the stove in a large pot.
  2. When the water comes to boil, add rock salt and let it dissolve.
  3. Add the pasta to the boiling water, keeping an eye on the time and cooking the pasta 2-3 minutes less than the desired cooking time.
  4. Next, is the secret to taking your cacio e pepe recip from good to GREAT! Put the fry pan on your stove at a medium heat and sprinkle a generous amount of freshly cracked pepper in it.
  5. Leave the pepper to lightly toast for a few minutes and grate at least 300g of pecorino cheese into a bowl.
  6. Once the pepper has been toasting for a few minutes, use a ladle and scoop out some pasta water, pouring it into the pan where it should bubble up!

VINCENZO’S PLATE TIP: The water should become a little bit white, which is a perfect sign! This is the starch and will help the pepper (and cheese) to stick to your pasta!

  1. Now, add half a ladle of water to your bowl and mix it together using a fork or a spatula to create a thick paste. Don’t add too much or it will become runny (If it does, add extra grated pecorino cheese to thicken it up again).
  2. Once the pasta has approx. 3 minutes left to cook, using a set of long tongs, get the pasta out and add it to your fry pan. Mix this together really well and add a cup full of pasta water too.
  3. If you notice the water drying up, add some more along with more pepper and keep mixing.
  4. After mixing this through for 2 minutes, turn the heat off, and add the cheesy paste for the cacio e pepe recipe to the pan.
  5. Now it’s very important to help the cheese melt and dissolve into the water. For the perfect cacio e pepe, there shouldn’t be any stringy or thick pieces of cheese in your pasta.
  6. Combine all of this for at least another minute or until all of your cheese is dissolved and then toss your pan up even gently if you find it hard because it will help to stop the cheese from over cooking and also lather all the strands of pasta even more.

recipe cacio e pepe

HOW TO SERVE:
1. Immediately! This dish must be eaten as quickly as possible with a final sprinkle of cracked pepper and of course pecorino cheese.

cacio e pepe recipe

E ora si mangia, Vincenzo’s Plate…Enjoy!

 

You should also learn how to make Spaghetti Carbonara Recipe

spaghetti-carbonara-recipe

Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.

The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)

Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe

Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate

View this post on Instagram

SPAGHETTI VONGOLE Today is #worldpastaday So I celebrate with my favorite #pasta which is #SpaghettiVongole What is your favorite Pasta? Taste the flavours of the sea on a plate with this simple spaghetti #vongole recipe. The secret is in slow cooking these little #shellfish until they create a beautiful broth which then coats each strand of #spaghetti until it looks silky and tastes like perfection. INGREDIENTS: Spaghetti pasta 300g (3 Cups) Glass of white wine 2 cloves of garlic 300g/1.32 cups Vongole (Clams) Extra virgin olive oil Pinch of rock salt Sprinkle of pepper Generous amount of fresh parsley Fresh Chilli (if you love spicy food) METHOD: Boil 5L of water in a large pot in preparation for your spaghetti vongole. Turn the stove on to a medium/high heat and add a generous amount of extra virgin olive oil. Once the oil has begun to warm, add the two cloves of garlic peeled but left whole. The garlic will then start to fry and brown. Once the cloves are nicely coloured, remove them from the pan and leave them to the side. Now, add the vongole to the pan and stir them gently using a wooden spoon. After around 15-20 seconds, add the glass of white wine and leave to simmer. Add a pinch of rock salt to the pot of boiling water – but not too much as the vongole should be fresh which means they will be salty from the sea (depending on where you are in the world, you can add more or less salt)! Leave the vongole to simmer in the pan until they begin to open. If they don’t open in the middle, it normally means they are not good to eat. Once the vongole have opened and the water is boiling, add the spaghetti pasta and leave it to cook based on the packet instructions, less one minute! Strain the pasta once it has cooked to your liking and add it to the pan with the vongole in it (where it will then finish to cook). Mix the pasta well so that it soaks up the delicious broth-like liquid and flavours from your sauce. Once the spaghetti vongole are mixed well, sprinkle a generous amount of freshly chopped parsley on top and mix it through. E ora si Mangia… #VincenzosPlate

A post shared by ITALIAN FOOD RECIPES 🇮🇹🍝🎥 (@vincenzosplate) on

 

 

Print Friendly, PDF & Email

Rate this recipe

cacio e pepe recipe

    Please Login to Comment

  • 2 People Rated This Recipe

  • Average Rating

    (5 / 5)

Related Posts

2021-06-20T18:09:50+10:00 2021-06-20T18:09:19+10:00
  • Servings : 2-4
  • Cook Time : 15 Min
scallop pasta recipes

SCALLOP PASTA RECIPE

Scallop Pasta has just a few ingredients but once mixed together they are simply the...

Cook Now

2021-06-13T13:14:06+10:00 2021-06-11T15:25:01+10:00
  • Servings : 2-4
  • Cook Time : 10 Min
pasta with breadcrumbs recipe

PASTA With BREADCRUMBS (Pasta Ca Muddica)

Pasta with Breadcrumbs – or pasta ca muddica is the answer when you have stale...

Cook Now

2021-06-06T17:15:19+10:00 2021-06-06T17:17:19+10:00
  • Servings : 2
  • Cook Time : 5 Min
pork milanese

PORK MILANESE RECIPE

Pork Milanese – which means “in the style of Milan” - are boneless cutlets coated...

Cook Now

2021-05-30T18:03:15+10:00 2021-05-28T20:09:29+10:00
  • Servings : 2-4
  • Cook Time : 30 Min
mushroom risotto

How to Make MUSHROOM RISOTTO

My mushroom risotto recipe is a no-fail way to master the creamiest risotto you will...

Cook Now

2021-05-23T16:27:44+10:00 2021-05-23T18:46:28+10:00
  • Servings : 2-4
  • Cook Time : 2 Min
bruschetta

ITALIAN BRUSCHETTA

Italian bruschetta is an absolute classic. My favourite part about this dish is the sensational...

Cook Now

2021-05-16T17:54:17+10:00 2021-05-14T20:42:02+10:00
  • Servings : 6-8
neapolitan pizza dough with biga

NEAPOLITAN PIZZA DOUGH with BIGA

Neapolitan pizza dough with biga will give you a more light, soft dough full of...

Cook Now

MENU