Brief Summary
This video provides a detailed guide on how to make Cacio e Pepe pasta, emphasizing the importance of using high-quality ingredients and precise techniques. Vincenzo shares tips learned from his time in Rome, aiming to help viewers create a dish that rivals the best Roman versions. The recipe focuses on achieving a creamy texture and a balance of flavors, with step-by-step instructions for each stage of the cooking process.
- Use pecorino romano cheese
- Toast black pepper
- Cook pasta al dente and finish cooking in the pan with pepper and pasta water
- Combine cheese mix with spaghetti
Ingredients for Cacio e Pepe Pasta
To make Cacio e Pepe, you need three key ingredients: pecorino romano cheese (minimum 75 grams for 125 grams of pasta), freshly ground black pepper, and pasta. For pasta, fresh pasta like Taliolini is preferred in Rome, but a thick, dry spaghetti made with water and Semolina is a good alternative. The thickness of the spaghetti is important because it needs to absorb the sauce.
How to Cook Spaghetti
Bring water to a boil and add one tablespoon of sea salt. Add the thick spaghetti to the boiling water. If the pasta package says to cook for 13 minutes, cook it for 11 minutes to ensure it remains al dente.
How to Toast Black Pepper
In an aluminum pan, toast the black pepper, using as much as desired. Cacio e Pepe means cheese and pepper, so the pepper flavor should be prominent. Toast the pepper for about two minutes until the smell becomes strong.
Combine Spaghetti with the Black Pepper
Take the spaghetti out of the boiling water two minutes before it reaches the al dente stage, around 11 minutes. Transfer the spaghetti to the pan with the toasted black pepper. Add a ladle of pasta water, which is crucial for creating the creamy sauce. Remove the pot from the stove and place the pan with the pasta on the stove. Continue cooking the pasta in the pan with the pepper and pasta water for two more minutes, stirring to allow the pasta to absorb the water.
How to Make the Cheese Mix
Create the cream for the Cacio e Pepe by gradually adding small amounts of pasta water to the pecorino romano cheese. Mix continuously to achieve a thick, creamy consistency, ensuring it doesn't become too watery.
Finish Cooking Spaghetti in the Pan
Continue to stir the spaghetti in the pan, allowing the pasta to absorb the remaining water. Ensure the pasta is cooked al dente. The liquid in the pan is essential for creating the Cacio e Pepe sauce. Place the pan above the steam to keep the pasta warm and aid in creating the desired creaminess.
Combine the Cheese Mix with Spaghetti
Add the cheese mix (pecorino and pasta water) to the spaghetti. The goal is to melt the pecorino cheese with the pasta. Add a tiny bit of pasta water to help create a creamy texture. Toss the pasta continuously, using the steam to help melt the cheese. If the mixture is too dry, add a little more water to make it creamier.
How to Serve Cacio e Pepe Pasta
Serve the Cacio e Pepe pasta immediately while it is warm. Add extra pepper and pecorino cheese on top.
How to Eat Pasta, E ora si Mangia, Vincenzo's Plate
Serve the pasta straight away to maintain its warmth and creaminess. The dish should have a balance of black pepper and a super creamy texture, achievable by using at least 75 grams of grated pecorino romano per person.
