The cooks’ Recipe for

cacio e Pepe

 
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 Ingredients

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 SUPPLIES

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Put water on to boil, using about half as much water as usual for pasta ,and add a big pinch of salt. This helps the pasta water become more starchy which makes the cheese sauce thicker.

 
 
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When the water is at full boil, add your favorite pasta shape. Cook it following the package instructions.

 
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Meanwhile grate 2 cups of cheese using a food processor or the smallest grate on your box grater.

 
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Add 6 tablespoons of ice-cold water to the cheese and mix with the hand blender. Add more water as needed to form a paste roughly the same consistency as cookie dough. Pop it into the fridge to keep it cool.

 
 
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When the pasta is ready, set aside 1 ladle of cooking water and put the cheese paste into a big bowl.

 
 
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Add the half of the pasta to the bowl with the cheese paste and stir with a wooden spoon really really really quickly.

 
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Add a tablespoon of cooking water. Stir stir stir!

 
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add the rest of the pasta. And stir again.

 
 
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You should now have pasta with a creamy cheese sauce.

 
 
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If the sauce seems too thick, stir in the reserved pasta water 1 teaspoon at a time. Go slowly because if the sauce gets too hot it will separate.

 
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Add as much fresh ground pepper (or as little) as you want.

 
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Grate some more cheese on top of each plate and serve!

 
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