Cacio e Pepe Recipe Learn under Expert Guide: Pasta, cheese, pepper, and salt are the only four components needed to make the traditional pasta dish cacio e pepe. You may prepare cacio e pepe in as little as fifteen minutes. Let’s see how to prepare cacio e pepe the old-fashioned manner with illustrated instructions and a video.
Pasta dishes like cacio e pepe are simple to prepare and take only a few minutes to prepare. Even though it seems simple, cooking cheese without it clumping can be a bit of a challenge.
Cacio e Pepe Recipe Learn under Expert Guide
Ingredients
- 100 grams spaghetti
- 25 grams parmesan cheese
- 3 cups water
- 1/2 teaspoon freshly crushed pepper + extra
- salt to taste
Instructions
Heat up 3 cups of water until it boils. Season it with salt. Once boiling, add 100 grams of spaghetti.
Cook it over a low to medium heat.
After it’s halfway done, mix 25 grams of Parmesan cheese with a tiny bit of pasta boiling water. Place in a mixer and blend until smooth, then put aside.
Cook pasta until it’s al dente, or just bite-sized and slightly crispy.
Turn off and let it drain. To prevent additional cooking, run under cold water. Keep the cooked pasta water for another time.
Preheat a pan over low heat and add 1/2 tsp freshly ground pepper.
To further unleash the taste, toast it for one minute.
Add the drained pasta now.
Now, move swiftly and thoroughly combine while minimizing the flame.
Continue stirring until no lumps of cheese remain. If it begins to clump, it will adhere to the pan’s bottom. Now you can even turn off the flame.
Reduce the amount of cooked pasta water.
It’s ideal that the pan’s base isn’t sticky. That is all.
To be used for serving: Using a fork, swirl the spaghetti and transfer it to a deep, curved laddle.
After adding it to the ladle, give it one more swirl.
Place this on a plate now.
Add a small amount of Parmesan cheese.
Add a dash of recently crushed pepper. Warm up and serve!
Delicious and creamy cacio e pepe is ready! Have fun!
ALSO SEE
EXPERT TIPS
Do not discard the starchy pasta cooked water as it helps in binding the cheese with pasta.
You can either whisk cheese along with pasta water until smooth or blend it in mixer until smooth. The cheese we get here needs blending so I did it.
Traditionally Pecorino Romano cheese is used for Cacio e Pepe but I have replaced it with Parmesan cheese.
You can add meat to this pasta if you prefer.
It is mild still flavorful and creamy.
Id you are a beginner you can even switch of the flame after adding cheese mixture and that heat is just enough for it to get cooked. Also adding hot starchy pasta water helps to cook it creamy and smooth.
You can scoop out the sauce and add it as topping.
SERVING & STORAGE
Serve it hot with toasted bread it tastes great on its own too. This Pasta keeps well in room temperature only for a day. I would not recommend storing as it tastes best only when had fresh
