CACIO E PEPE PASTA
Cacio e pepe pasta is the original mac and cheese. This simple recipe, originating in Rome uses four main ingredients but there are a few techniques to make it simply spectacular.
The cacio e pepe pasta should be completely smothered in cheese and given an extra kick with pepper, so watch my video to make cacio e pepe just perfect every single time.
#cacioepepe #cacioepeperecipe #pasta
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🔄Kg to cups converter:
How to Make BEST CACIO E PEPE PASTA
INGREDIENTS:
300gr – 10.5oz Spaghettoni (thick spaghetti)
200g – 1cup Pecorino Romano (grated)
Pepper
Rock Salt
3L water (12.8cups)
UTENSILS:
1 medium sized deep bowl
Fork
Spatula
Mixing bowl
Large pot for boiling pasta
Medium size fry pan
METHOD:
1. This cacio e pepe pasta recipe starts with boiling the water on the stove in a large pot.
2. When the water comes to boil, add rock salt and let it dissolve.
3. Add the pasta to the boiling water, keeping an eye on the time and cooking the pasta 2-3 minutes less than the desired cooking time.
4. Next, is the secret to taking your cacio e pepe pasta recipe from good to GREAT! Put the fry pan on your stove at a medium heat and sprinkle a generous amount of freshly cracked pepper in it.
5. Leave the pepper to lightly toast for a few minutes and grate at least 300g of pecorino cheese into a bowl.
6. Once the pepper has been toasting for a few minutes, use a ladle and scoop out some pasta water, pouring it into the pan where it should bubble up!
VINCENZO’S PLATE TIP: The water should become a little bit white, which is a perfect sign! This is the starch and will help the pepper (and cheese) to stick to your pasta!
7. Now, add half a ladle of water to your bowl and mix it together using a fork or a spatula to create a thick paste. Don’t add too much or it will become runny (If it does, add extra grated pecorino cheese to thicken it up again).
8. Once the pasta has approx. 3 minutes left to cook, using a set of long tongs, get the pasta out and add it to your fry pan. Mix this together really well and add a cup full of pasta water too.
9. If you notice the water drying up, add some more along with more pepper and keep mixing.
10. After mixing this through for 2 minutes, turn the heat off, and add the cheesy paste for the cacio e pepe recipe to the pan.
11. Now it’s very important to help the cheese melt and dissolve into the water. For the perfect cacio e pepe, there shouldn’t be any stringy or thick pieces of cheese in your pasta.
12. Combine all of this for at least another minute or until all of your cheese is dissolved and then toss your pan up even gently if you find it hard because it will help to stop the cheese from over cooking and also lather all the strands of pasta even more.
HOW TO SERVE:
1. Immediately! This dish must be eaten as quickly as possible with a final sprinkle of cracked pepper and of course pecorino cheese.
E ora si mangia, Vincenzo’s Plate…Enjoy!
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
Re-watch the Cacio e Pepe Video Recipe
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Ok.. if you made homemade egg pasta and mix in toasted black pepper into your dough… Possibly make ravioli with a pecorino, ricotta and black pepper filling? Interesting twist? Lol
Grazie mille! This is a good recipe. I have also made Cacio e pepe, but I have also improvised a little and added some smoked reindeer on top, as I live in Finland. To my surprise, it works pretty well too!
Ciao Vincenzo, I just made it and it brought me back to my roots where I was born just outside Rome. Bravo 5 stars *****…grazie e buon appetito!
https://youtu.be/YBg0DiHTImU
Here’s a link for this if anyone is interested in actually making this and not just shaming people for not being Italian enough like Vincenzo enjoys. (Also, this guy is smart enough to not scratch a bunch of Teflon into the pasta too)
Hi Vincenzo. I love this recipe. I want to go a step further and make it with a fresh homemade pasta (from the other videos) but the problem is that it cooks for only 3 minutes. Can you tell me how convert the recipe to such a short time for the pasta to cook?
*Idiot
Just perfect!
As an Italian I find your videos informative, however, I get the feeling that you are arrogant and full of yourself. Your reaction videos are full of this. Your collaborators in these reaction vids are significantly more modest than you.
So. To critique you, sir, i say that you use too much pepper. Whats more using a metal utensil stirring and scraping a teflon pan is a no no. A basic no no. Unless the teflon was a secret ingredient. 🙄
Wooooooow
easy and great receipe
Wait. Its just alla gricia without the meat right? Haha. 🤔
Vincenzo, you are the best…!
This is my favorite pasta dish hands down. When it's done right, there is no better pasta.
That's just an appetizer !!! I need more than that just for myself .
I love your recipes! Thank you!
iwill see if we can get that specific cheese in Canada. So simple and wont cost much, as inflation in Canada is crazy right now,
I made my pasta jump! Now it's on the floor 😅
Hey Vincenzo can you use fettuccini.
Cacio e Pepe ❤️❤️❤️
I think I have the same pepper grinder
Vincenzo- I just want you to know that I downloaded your Cacio recipe last year and since then, my daughters beg me to make it once a week so thank you!!
I tried this today and it’s delicious. This is definitely going on the Lent list.
I really enjoy your videos. You really know what you're doing!
Excellent job!!!!
So delicious ! I will buy pecorino cheese
Just made this! Thank you 😊
Delicioso 😋 🇮🇹♥️
Much love from the Philippines!
How do you criticize other's videos when yours looks like ass?
I followed your recipe, FINGER LICKING delicious 🙂
Easy to follow and delicious. Mussed up and used angel hair so I had to move right along, but it was great. Next time I’ll use bigger pasta 👍👍
You're a great Italian cook Vincenzo! Thank you for doing what you're doing and letting me enjoy genuine Italian cuisine <3
Wow..have to make
So grateful I found your channel. I made this twice and it turned out very good. I never tried pecorino cheese until your channel now I love it.
Use this recipe every time! Always good! Grazie Vincenzo!
is it a sin to break spaghetti pasta or spaghetoni in half before cooking?