Cacio e Pepe Recipe • A Classic Italian Dish! 🍝 - Episode 938

pecorino cheese

💰Cheaper: parmesan cheese

Parmesan is more widely available and less expensive than pecorino.

Combine Grana Padano cheese and Pecorino cheese in a bowl and stir well, then set aside.

In a large shallow skillet, bring water to a boil.

Add a couple small pinches of salt to the boiling water.

Add spaghetti to the boiling water, ensuring it is just covered, and gently toss the noodles occasionally while maintaining a low boil.

In another large skillet over low heat, add freshly ground mixed peppercorns and cook for a couple minutes, shaking the pan frequently to wake up the fragrance.

Add a couple ladles of pasta water to the peppercorns to prevent burning and slightly increase the heat to medium-low, stirring until evenly moistened.

When the spaghetti is almost done, transfer it to the skillet with the peppercorns and mix until nicely coated.

Reserve ¼ cup of pasta water to cool off for later use with the cheese.

Add a couple ladles of the remaining pasta water to the spaghetti in the skillet and keep stirring on medium-low heat until the pasta absorbs the water, adding more as needed, similar to making risotto.

Turn off the heat and let the pasta sit for a couple minutes to cool off.

Add a little of the reserved ¼ cup pasta water to the cheeses, stirring and adding more water until it turns into a paste; alternatively, blend the cheeses with cooled pasta water until creamy.

Add the cheese paste to the noodles and stir until creamy, adding more water if needed to achieve the desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens