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Spaghetti Cacio e Pepe with Roman-style pecorino cream
Perhaps the pasta dish with the shortest ingredient list of all. But when prepared properly, it becomes one of the great culinary pleasures of the world.
Preparation time: 25 minutes
Ingredients: 2 servings
| Ingredients | ||
|---|---|---|
| 1 | teaspoon(s) | whole black peppercorns |
| 250 | g | spaghetti |
| 100 | g | Pecorino Romano, finely grated |
| 30 | g | butter |
| Salt | ||
Preparation
Finely crush the peppercorns using a mortar and pestle.
Cook the pasta in lightly salted water — using less salt than usual helps create extra starchy cooking water. About 2 minutes before the pasta is fully cooked, drain it, reserving 180 ml of the cooking water.
In a bowl, mix the grated Pecorino with a little of the cooking water until it forms a loose, creamy paste.
Meanwhile, melt 20 g butter in a pan. Add the ground pepper and toast it gently, stirring, until fragrant, about 1 minute. Add roughly 120 ml of the pasta water and bring to a simmer.
Add the spaghetti and the remaining butter, then cook for about 1 minute while stirring to release even more starch.
Reduce the heat and add the Pecorino mixture. The key is to stir continuously until the cheese melts into a smooth, creamy sauce. Add more pasta water if the sauce feels too thick or dry.
Divide between plates and spoon over the creamy sauce. Finish with extra freshly ground black pepper if desired.
Wine recommendation
Strong ruby, purple reflections, subtle brightening on the rim. Delicate herbal-woody spice, plums, a hint of liquorice with some nougat. Medium-bodied, juicy, sweet cherry notes,...
Burgenland, Austria
