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© Claudio Del Principe/AT Verlag
Home Food & Drinks Recipes Cooking Pasta Cacio e Pepe

Pasta Cacio e Pepe

Main Dish
Pasta
Italienischer Genuss für zu Hause
Kochbuch
Italienische Küche

This recipe from Claudio Del Principe's new cookbook will excite the heart of many a pasta lover.

Ingredients
400 g Spaghetti (alternatively rigatoni or tonnarelli)
Salt
1 tablespoon(s) Black peppercorns
100 g Pecorino, grated
120 g Parmesan, grated
Pepper and pecorino for sprinkling, to taste

Preparation:

  • Cook the pasta in boiling salted water until very al dente, i.e. 2 minutes less than the time stated on the packet.
  • In the meantime, coarsely crush the pepper and lightly toast in a frying pan without fat. Deglaze with a ladle of pasta water.
  • Mix both cheeses in a bowl with a little pasta water to form a thick paste.
  • Drain the pasta, reserving 1 cup of the pasta water. Add the pasta to the pepper in the pan and finish cooking over a medium heat, swirling the pan until the starchy pasta water reaches a creamy consistency.
  • Remove the pan from the heat and vigorously stir in the cheese mixture with a wooden spoon. If the cheese clumps, add a little of the pasta water you have collected. If the sauce is too runny, mix in a little more pecorino.
  • Divide the pasta between plates and sprinkle with more pepper and more pecorino if desired.

Claudio Del Principe
Pura Passione
Italian secret recipes from Mamma Luisa and Mamma Lina

AT Publisher
ISBN: 978-3-03902-098-0
Hardcover, ribbon marker, 240 pages

Format 17.5 x 26 cm
€ 30,80

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