How to Make Authentic Cacio e Pepe | The Stay At Home Chef

Описание: Cacio e Pepe is a simple Roman pasta dish that is easy to make and tastes absolutely heavenly. This cheesy peppery Italian pasta is a favorite for a reason.

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WHAT KIND OF CHEESE SHOULD I USE?
Because this is a classic Roman dish, you should use a hard cheese from the Roma region of Italy when making this dish for the most authentic flavor. Pecorino Romano is the traditional choice. If you do not have pecorino Romano available to you, grated Parmesan is an acceptable substitute, though not an authentic choice as it comes from the Parma region of Italy.

WHAT KIND OF PASTA SHOULD I USE?
The traditional choice of pasta for Cacio e Pepe is tonnarelli pasta, a thick round long pasta similar to a thick spaghetti or bucatini. Since these are both similar in shape, they both make acceptable substitutes where tonnarelli is not available.

✅Ingredients

• 1 pound tonnarelli or thick spaghetti pasta
• 1 tablespoon salt
• 1 1/2 cups freshly grated pecorino romano cheese
• 1 cup pasta water approximate
• 2 tablespoons freshly ground black pepper

✅Instructions

1️⃣ 00:26 - Bring a large pot of water to a boil. Add in salt. Cook your pasta until al dente.

2️⃣ 01:10 - Reserve 1 cup of pasta water just before pasta is done cooking.

3️⃣ 01:25 - Remove cooked pasta from the water with tongs when finished and placed into a large mixing bowl.

4️⃣ 01:34 - Working quickly, add in 1 1/4 cups pecorino romano cheese immediately, reserving the remaining 1/4 cup. Add in 1/2 cup of the pasta water and pepper.

5️⃣ 01:54 - Stir with tongs quickly to allow the heat from the pasta and water to melt the cheese. Add remaining water until you have a thick, creamy sauce coating the pasta.

6️⃣ 02:23 - Serve hot sprinkled with remaining cheese.

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