Reduce temperature before the cheese
Pecorino is separated into solid lumps and fat at high heat. The bond is most reliable below the boiling point.
Italian Recipe
Cacio e pepe
Roasted pepper flavours the pasta water, while finely grated pecorino is mixed with lukewarm water to a smooth cream. It is combined without direct heat.
Total time
30 min
Calories
610 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Roman pasta with pecorino cheese and black pepper
The short list of ingredients makes Cacio e Pepe technically more demanding, not easier. Too hot water makes pecorino clump, too little starch results in a thin sauce. Therefore, the pasta is boiled in little water, cooked almost ready in the pepper stock and only mixed with the cheese cream away from the heat.
Quick Dinners
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Recipe
Cacio e pepe
Cacio e Pepe makes a shiny, creamy sauce without cream from pasta, pecorino romano, black pepper and starchy cooking water.
Ingredients
4 servings
Method
-
1
Roast pepper
Toast the crushed pepper in a large dry pan over a medium heat for 60 to 90 seconds until fragrant. Pour in two layers of hot pasta water.
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2
Cook pasta in a little water
Boil water with salt and add pasta. Stir frequently to prevent it sticking together and make the water particularly starchy.
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3
Pour pasta into the pan
Lift the pasta into the pan with tongs about 3 minutes before the end of the cooking time. Cook over medium heat with the addition of cooking water.
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4
Stir in the pecorino cream
Put the pecorino cheese in a bowl. Let about 140 ml of pasta water cool to about 55 ° C and work in portions with a whisk until a thick smooth cream is formed.
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5
Allow pan to cool considerably
Cook the pasta al dente and turn off the heat. Remove the pan from the heat for 60 seconds; the liquid at the bottom must not boil bubbling any more.
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6
Combine cheese without direct heat
Add the pecorino cream to the pasta and toss vigorously. Add teaspoons of lukewarm cooking water until the sauce is smooth and shiny and coats each pasta.
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7
Serve immediately
Spread the cacio e pepe directly on warm plates and sprinkle with a little extra pepper. When standing, the sauce thickens quickly.
Kitchen know-how
Tips for Cacio e pepe
Focus on starch
A smaller amount of water increases the starch content in the cooking water. This water stabilizes the emulsion of cheese and liquid.
Variations
How to adapt this recipe
Use short rigatoni and use a wide spoon instead of pliers when you pan the sauce.
Replace a quarter of the pecorino with Parmigiano Reggiano. The sauce becomes less salty and somewhat rounder, but less roman.
Nutrition per serving
610kcal
76.0 gCarbohydrates
27.0 gProtein
21.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Cacio e pepe
No. The creamy sauce is made from pecorino romano, starchy pasta water and movement. Cream would change taste and texture.
Cheese and pan were probably too hot. Mix pecorino with only warm water and add to the pasta without direct heat.
Freshly crushed black peppercorns provide significantly more aroma than pre-ground pepper. Short dry roasting intensifies the aroma.
There is usually no starch or cheese. Simmer the pasta for a short while or add small amounts of pecorino cream instead of adding a lot of water at once.
Only limited: the emulsion separates slightly when reheated, and the dish tastes and works best right after preparation.
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