Pepe Vandels Spaghetti Sauce Recipes
HOW TO MAKE THE BEST CACIO E PEPE RECIPE - RECIPES FROM ITALY
The authentic Italian Cacio e Pepe recipe is made in minutes with only three simple ingredients: Pecorino Romano Cheese (Cacio), black peppercorns and pasta. A triad of simple but strong flavors that come together in this recipe, perfect for any occasion. A dish prepared with few traditional Italian ingredients, simple and genuine, which has its roots in the world of sheep farming and quality raw materials. If you're here it's because you want to make the best cacio e pepe recipe you've ever had! So, for this Italian recipe absolutely NO oil, NO butter and NO cream!
Provided by Recipes from Italy
Categories pasta recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Grate the Pecorino Romano. When ready, set aside in a bowl. Then grind the black peppercorns. Toast the ground pepper in a large skillet over medium heat. Stir occasionally and check to make sure it doesn't burn. It will take 2 to 3 minutes. Set aside.
- Boil the water with very little coarse salt (maximum 1/2 tablespoon) to cook the pasta. Respect the quantity of water indicated in the ingredients. When the water boils, put in the spaghetti. Let the pasta cook for about 5 minutes.
- Meanwhile add 2 ladles of pasta cooking water to the toasted black pepper and turn the heat under the skillet to low. After the first 5 minutes of cooking, now is the time to transfer the pasta from the pot to the skillet. The spaghetti should FINISH COOKING IN THE SKILLET with the pepper.
- While the pasta is cooking, make the Pecorino cream. Pour a ladleful of the starchy cooking water over the grated pecorino cheese and stir quickly. You'll get a creamy consistency similar to ricotta.
- Once the spaghetti are cooked, turn off the heat, wait about half a minute and then add the pecorino cream a little at a time. Stir in the spaghetti evenly. Spaghetti cacio e pepe recipe is ready!
Nutrition Facts : ServingSize 100 g, Calories 219 cal
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