Name: Cacio e Pepe
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 3 eggs; 200 g freshly grated pecorino romano; 1 tbsp freshly ground pepper; 2 tbsp butter; 1/2 - 1 cup pasta water (+ more to for texture)

This classic italian pasta is so simple and easy to make, and in my opinion, even better with fresh pasta. If you love cheese & pepper, you have to try it!

Pasta, Cheese

Dinner

Italian

Yield: 4

Author: Kirsten Deneka

Cacio e Pepe

Prep time: 1 HourCook time: 5 MinTotal time: 1 H & 5 M

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Ingredients

For the dough:

2 cups all-purpose flour
3 eggs

Sauce:

200 g freshly grated pecorino romano
1 tbsp freshly ground pepper
2 tbsp butter
1/2 - 1 cup pasta water (+ more to for texture)

Instructions

To make dough:

Add flour to a work surface and create a well. Add eggs and slowly incorporate the eggs into the flour with a fork.
Knead the dough for 5-7 minutes or until a smooth dough forms and it bounces back when you poke it.
Cover with plastic wrap and add to the fridge for at least 30 minutes or up to 2 hours.
When ready to make pasta, cut dough into 4 equal parts and generously coat with flour.
Use a pasta attachment on the lowest setting and feed in pasta up to the 5th setting.
Then use the spaghetti attachment to form spaghetti and coat with flour so they don't stick together or add to a pasta tree to dry out for 1-2 hours.
In a large pan, freshly ground peppercorns to a pan on medium low heat to toast for 1-2 minutes. Turn heat to low.
Add the pasta to heavily salted, boiling water and cook for 30 seconds to 1 minute.
Add pasta directly from the water into the pan and turn off the heat to the pot of water.
Stir the pasta around to coat in the pepper and add in the pecorino cream. Stir vigorously for 2 minutes, adding more pasta water if it gets clumpy. Add butter and stir for another minutes.
Serve immediately and enjoy :)

For the sauce:

Grate pecorino romano and add to a large bowl.
After the pasta is boiled, add 1/2 cup hot salty pasta water to the cheese and stir. Add enough water until it becomes a thick cream, much like the texture of heavy cream. Set aside until needed.