The Spaghetti Cacio e Pepe recipe originates from Lazio and is known worldwide. The preparation is very simple and quick, with only three ingredients we have an amazing dish. My idea is to serve them in a basket made of grated pecorino, an idea I got from ordering this dish in Sulmona at the restaurant Il vecchio muro. Many think it’s difficult to achieve a creamy dish, but by following the instructions, you will be surprised.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Lazio
- Seasonality: All Seasons
- Energy 640.50 (Kcal)
- Carbohydrates 21.48 (g) of which sugars 0.39 (g)
- Proteins 34.03 (g)
- Fat 45.64 (g) of which saturated 25.13 (g)of which unsaturated 0.32 (g)
- Fibers 1.26 (g)
- Sodium 8,109.98 (mg)
Indicative values for a portion of 346 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7.4 oz spaghetti
- 14.8 oz pecorino romano (You'll need 7.4 oz for the baskets and the rest for the sauce)
- to taste black peppercorns
- 1/2 teaspoon black pepper (ground)
- 3 coarse salt
Tools
- Pan 10.2 in
- Pot
- Whisk
- Grater
- Parchment Paper
Steps
Take the parchment paper and cut 3 discs of about 9-9.5 inches. Prepare 3 baskets with 7.4 oz of grated pecorino (2.5 oz for each basket) letting the cheese start to melt. Carefully take the parchment paper with the cheese and shape them by turning them over a bowl and placing another bowl on top to shape it.
Bring the water to a boil, lightly salt it, and add the spaghetti. Crush the peppercorns and toast them in a pan, then add a little pasta cooking water to them. When the spaghetti is al dente, add them to the pan with the pepper. Moisten the pasta, stirring constantly, and let it cool for a few minutes. Meanwhile, prepare the sauce by pouring a tiny amount of pasta water (it must be cold) into the bowl with the remaining grated pecorino and a little more ground pepper. Quickly mix with the whisk and continue with a little cold water until forming a smooth cream. Pour the sauce over the pasta and stir simultaneously. Place a pecorino basket on each plate and fill it with the creamy spaghetti. Finish by adding a little more ground pepper and serve.
TIP on how to make the baskets
To make the baskets cut a parchment paper disc as wide as the pan 9-9.5 inches. This size is suitable for one portion of spaghetti. Place the disc on the bottom of the pan and evenly sprinkle 2.5 oz of grated pecorino, which will start to melt over low heat. At this point, turn off the heat, lift the parchment paper with the melted cheese, and place it upside down over a small bowl, shaping it while still hot. Once the cheese has cooled, the basket can be used. Prepare them in advance to have them ready when the pasta is cooked.
In the pasta cooking pot, use less water to have more starch.
Use little salt since the pecorino is already very salty.
Why is the cream lumpy?
Perhaps you used water or pasta that was too hot. The water must be cold and the pasta warm.
