Cacio e Pepe

Herramientas

Todo lo que use para esta receta
  • Bembo Qualità d'Autore - Marble Mortar
    Bembo Qualità d'Autore - Marble Mortar

    Bembo Qualità d'Autore - Marble Mortar

    regular price $159.50
  • Microplane - Grating Grate
    Microplane - Grating Grate

    Microplane - Grating Grate

    regular price $17.50
  • Babish - Stainless Steel Tweezers
    Babish - Stainless Steel Tweezers

    Babish - Stainless Steel Tweezers

    regular price $13.99
  • STAUB - 9Qt Cast Iron Stockpot
    STAUB - 9Qt Cast Iron Stockpot

    STAUB - 9Qt Cast Iron Stockpot

    regular price $434.95
  • OXO - Wooden Corner Spoon
    OXO - Wooden Corner Spoon

    OXO - Wooden Corner Spoon

    regular price $6.99
  • All-Clad Stainless Steel Skillet
    All-Clad Stainless Steel Skillet

    All-Clad Stainless Steel Skillet

    regular price $186.93
  • Berard - Olive Wood Salt Shaker
    Berard - Olive Wood Salt Shaker

    Berard - Olive Wood Salt Shaker

    regular price $39.63
  • OXO - Stainless Steel Ladle
    OXO - Stainless Steel Ladle

    OXO - Stainless Steel Ladle

    regular price $15.95

Cacio e Pepe (Recipe)

INGREDIENTS

  • 200gr Spaghetti
  • 2 Cups Water Pasta
  • Black pepper to taste, I used 16gr
  • 150gr Grated Pecorino or Parmesan Cheese

INSTRUCTIONS

  1. In a mortar, grind the pepper (you can also use pre-ground pepper), roast in a pan until it releases its aroma (without burning).
  2. Cook the pasta for only 5 minutes and take it out of the water.
  3. Add the pasta water to the pan with pepper and bring to a boil.
  4. Add the pasta to the pan and cook for 4 minutes or until al dente.
  5. Add cheese in small amounts, stir and repeat until you get a creamy sauce.