Cacio e Pepe
Cacio e Pepe is the iconic Roman dish that achieves perfection with just three ingredients (pasta, pecorino, and black pepper). The technique lies in creating a velvety cream by tossing everything together without letting the cheese break. Once the humble food of Lazio shepherds, it is now served in the trattorias of Trastevere.
Absolute simplicity, extraordinarily difficult execution.
Preparation
- 1
Toast the peppercorns in a pan and crush them coarsely in a mortar.
- 2
Grate the pecorino very finely and mix with a little warm pasta cooking water to create a smooth cream.
- 3
Cook the pasta in lightly salted water (the pecorino is already salty).
- 4
In a pan, warm the crushed pepper with a ladle of pasta cooking water.
- 5
Drain the pasta AL DENTE and pour it into the pan with the pepper. Toss everything together.
- 6
Remove from heat and quickly add the pecorino cream, mixing rapidly.
- 7
Serve immediately with extra pecorino and black pepper on top.
Chef's Tips
The pecorino must be added OFF THE HEAT or lumps will form. The pasta cooking water should be starchy: use less water. The pepper must be freshly crushed, never use pre-ground powder.