I know what you're thinking... now THAT'S a bold statement to make but I promise you, this Cacio E Pepe recipe will not disappoint!
Do you know what the main difference is between Cacio E Pepe and a Carbonara? 😉
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🧑‍🍳 INGREDIENTS:
• 250g spaghetti
• 8g whole black pepper
• 320g pecorino romano, finely grated
• 300g pasta water
🧑‍🍳 METHOD:
Blend whole black pepper. Ensure black pepper is fine by running it through a medium and fine mesh sieve placing any large pepper caught in the medium sieve back into the blender for a few extra seconds, repeat until done finally discarding all the super fine pepper which passed through the fine sieve. You should have perfectly even sized pepper inside the fine sieve, this is the heart of the peppercorns, the most fragrant and best part!
Place your spaghetti and a pinch of salt in the boiling water for 6-7 minutes
For the sauce, place about 2 cups of pasta water and the pecorino romano into the blender at high speed for a few minutes to create a silky smooth texture.
Drain spaghetti using a colander ensuring to keep pasta water in a bowl. Toast the peppercorns lightly in a dry pan and add a cup of the pasta water to a raging boil. Turn the temperature down to the lowest possible heat before adding the cooked pasta mix to the water and black pepper, once combined take the pasta off the heat and add the cheese sauce and mix well.
Allow the pasta to rest with a clean tea towel placed over top for 2-3 minutes. This allows the pasta to absorb the sauce a little. Remove the tea towel and use some extra pasta water to adjust the consistency if required.
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