No-Fail Cacio e Pepe
(2.5)
54.6K views • 1y ago
1.8K
356
3.2% engagement
A no-fail Cacio e Pepe recipe that ensures creamy, luscious pasta using Pecorino Romano, freshly cracked pepper, and a secret ingredient - butter. This method avoids the common pitfalls of clumpy or stringy sauce, making a smooth and richly flavored dish.
00:20:00 total
Serves 2
medium
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- Spaghettoni pasta - 150 g (thick spaghetti)
- Pecorino Romano cheese - 90 g (finely grated)
- Pepper - to taste (freshly cracked)
- Butter - 50 g
Instructions
- Cook the Pasta: Bring a large pot of water to boil, add a tablespoon of salt, and dissolve. Add the spaghettoni pasta and cook according to packet instructions for al-dente. Collect some pasta water in a mug before draining.
- Make the Sauce: In a blender, combine the Pecorino Romano cheese with a splash of the reserved pasta water. Blend, adding more water as needed, until smooth and creamy. Set aside.
- Combine Pasta with Sauce: In a pan over medium-low heat, melt the butter. Add freshly cracked pepper. Transfer the cooked pasta directly into the pan, tossing to coat with the butter. Gradually add reserved pasta water to maintain a creamy consistency. Turn off the heat, add the Pecorino cream, and toss until the pasta is thoroughly coated. Season generously with more pepper.
- Serve: Twirl the pasta onto plates, drizzle with any remaining sauce, and garnish with additional freshly cracked pepper.
Unlock Menu Recommendations
Sign in to get personalized menu recommendations based on your current recipe. We'll suggest what to serve before, alongside, or after this dish to create the perfect meal.
