Lower the temperature before the cheese
Pecorino separates into solid lumps and fat at high heat. The connection is most reliable below the boiling point.
Italian Recipe
Cacio e pepe
Roasted pepper aromatizes the pasta water, while finely grated Pecorino is stirred with lukewarm water to smooth cream. The compound takes place without direct heat.
Total time
30 min
Calories
610 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Roman pasta with pecorino and black pepper
The short list of ingredients makes Cacio e Pepe technically more demanding, not easier. Too hot water allows Pecorino to clump, too little starch results in a thin sauce. Therefore, the pasta is cooked in little water, almost cooked in the pepper sud and only added to the cheese cream outside the heat.
Quick Dinners
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Recipe
Cacio e pepe
Cacio e Pepe makes pasta, Pecorino Romano, black pepper and starchy cooking water a shiny creamy sauce without cream.
Ingredients
4 servings
Method
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1
Roast pepper
Roast pepper in a large dry pan at medium heat for 60 to 90 seconds until it smells. Pour in two bowls of hot pasta water.
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2
Cook pasta in little water
Boil water with salt and add pasta. Stir frequently so that it does not stick together and the water becomes particularly strong.
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3
Put pasta in the pepper pan
Lift pasta into the pan about 3 minutes before the end of cooking time with a pliers. Boil almost over medium heat with the addition of cooking water.
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4
Mix the pecorino cream
Place Pecorino in a bowl. Allow to cool about 140 ml of pasta water to about 55 °C and work in portions with a whisk until a thick smooth cream is formed.
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5
Let the pan cool down significantly
Cook pasta al dente and turn off the stove. Remove pan 60 seconds from the hot plate; the liquid on the ground must no longer boil gushing.
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6
Combine cheese without direct heat
Add the pecorino cream to the pasta and swirl vigorously. Add a teaspoon of lukewarm cooking water until the sauce is smooth and shiny.
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7
Serve immediately
Distribute Cacio e Pepe directly on warm plates and sprinkle with some extra pepper. When standing, the sauce thickens quickly.
Kitchen know-how
Tips for Cacio e pepe
Concentrate 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 panning. The sauce also collects in the tubes.
Replace a quarter of Pecorino with Parmigiano Reggiano. The sauce becomes less salty and slightly rounder, but less Roman.
Nutrition per serving
610kcal
76.0 gCarbohydrates
27.0 gProtein
21.0 gFat
Values are estimates per serving 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 pepper grains deliver significantly more aroma than pre-ground pepper. Short dry roasting strengthens the fragrance.
There is usually a lack of starch or cheese. Swivel pasta briefly further or add small amounts of Pecorino cream instead of adding a lot of water at once.
Only limited. The emulsion is easily separated when heated again. The dish tastes and works best right after preparing.
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