Directions
- 1Add sea salt to the water in the pot.
- 2Add pasta to the boiling water.
- 3Grate the pecorino cheese into a bowl.
- 4Add pepper to the pan.
- 5Toast the pepper in the pan for a couple of minutes.
- 6Add a ladle of the starchy pasta water to the toasted pepper in the pan to create a sauce.
- 7Add another ladle of starchy pasta water to the grated pecorino cheese and whisk it until it forms a creamy consistency.
- 8Transfer the pasta from the pot to the pan with the pepper sauce.
- 9Cook the pasta for the last two minutes in the pan with the pepper sauce.
- 10Add the pecorino cream to the pasta and mix thoroughly until it's creamy.
- 11Serve the creamy cacio e pepe onto a plate.
- 12Add some more pepper as a final touch.
Ingredients
- Spaghetti pasta
- 100 gram Pecorino cheese
- Black pepper
- Sea salt
Equipment
PotPanGraterWhiskLadleTongsBowl
Tips
- Be generous with the pepper as it's one of the main ingredients along with the cheese.
- Ensure the water with pepper makes a sizzling sound when transferred to the pan.
- Use the pasta water which is full of starch for the cream.
- The cream should be smooth and ready to combine with the pasta
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