SPAGHETTI CACIO E PEPE
SPAGHETTI CACIO E PEPE
Ingredients
- 8 oz spaghetti (choose bronze die extruded)
- 2 cups pasta cooking water (you don’t have to use it all)
- 1 tbsp whole black peppercorns or to taste
- salt for water (to taste)
- 4 oz Pecorino Romano D.O.P.
- 2 oz Parmigiano Reggiano D.O.P.
Instructions
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Bring a medium pot of water (4 quarts) to a boil over high heat.
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While water is heating, crack the peppercorns and gently toast them on low heat in a large nonstick sauté pan until fragrant.
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Finely grate the cheeses, preferably with a micro plane tool; they will melt better for a smoother sauce. Place the grated cheeses in a medium stainless-steel bowl and set aside.
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Once the water has reached a rapid boil, add salt (be careful not to add too much since the cheeses are already salty) and then the pasta. Cook until very al dente (about 2 minutes less than the recommended cooking time on package directions).
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When pasta is almost ready, drain the spaghetti, reserving about two cups of starchy pasta water.
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Add spaghetti to the sauté pan with the toasted peppercorns. Keep the heat low and add about one cup of the reserved pasta water a little at a time, as needed, to finish cooking the spaghetti and keep them moist. Finish cooking to an “al dente” texture.
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At this time, add about half a cup of pasta water to the bowl with the grated cheeses and mix with a fork or a small whisk to obtain a smooth batter-like consistency.
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Turn heat off under the skillet. Add the cheese “sauce” and stir until velvety and creamy.
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As you stir, add little more of the reserved pasta water, if necessary, to keep the dish moist and creamy.
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Transfer to a serving platter or individual plates, and enjoy while piping hot!
Recipe Notes
Cacio means “cheese” in the Roman dialect. Choose a quality DOP Pecorino Romano; if the Pecorino is too aged or too sharp, slightly increase the ratio of Parmigiano Reggiano for a lighter, nuttier flavor. Alternatively, if you prefer a more robust flavor, use ONLY Pecorino Romano and NO Parmigiano at all.
Measure the cheeses in weight and not volume, since the volume of grated cheese can vary according to how finely they are grated.
The pepper is also important; choose the best available Tellicherry variety black peppercorns and crack them to order with a mortar or in a peppercorn grinder set to the largest grind size.
