CACIO E PEPE | Ricetta Scientifica | Primo Piatto

pecorino cheese

💰Cheaper: parmesan cheese

Parmesan is more widely available and less expensive than pecorino.

Cook the pasta with less water than usual to increase starch concentration.

Toast the black pepper in the pan until aromatic.

Add 3 ladles of cooking water to the pan to create an infusion of black pepper and let it reduce.

Transfer the pasta to the pan with the infused cooking water.

Add a ladle or two of cooking water to the pasta and stir often over medium heat.

Prepare the pecorino cream by mixing 200 g of pecorino with 100 g of cooking water (2 to 1 ratio).

Remove the pan from heat before adding the cheese to prevent coagulation.

Stir quickly to let the pasta breathe and keep the temperature in check while adding the cheese.

Whisk for about three minutes until the cream thickens.

Cooking Techniques

Spice Level:

Allergens