How to Make BEST CACIO E PEPE PASTA
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Published 2019-11-03
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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How to Make BEST CACIO E PEPE PASTA
INGREDIENTS:
300gr - 10.5ozĀ 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!
VINCENZOāS 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. Donāt 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 itās very important to help the cheese melt and dissolve into the water. For the perfect cacio e pepe, there shouldnāt 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, Vincenzoās Plateā¦Enjoy!
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Re-watch the Cacio e Pepe Video Recipe Ā Ā Ā ā¢Ā HowĀ toĀ MakeĀ BESTĀ CACIOĀ EĀ PEPEĀ PASTAĀ Ā
All Comments (21)
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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
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This video was posted over a year ago, and yet, Vincenzo still responds to comments! Great guy! Bravo!
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Vin: How much cheese do we measure? Suzanne: Lots. This is the right way to measure cheese
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Just made it... man its freaking good. Screw those bottled sauces!
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I thought I had enjoyed good pasta until I discovered Vincenzo. Now I only make pasta the way he instructs.
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Make sure you serve your cacio e pepe with Spaghettoni (thick spaghetti) or fresh tagliolini pasta (fresh thick spaghetti made with eggs).
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Thank you!! I toast the whole peppercorns, then use a mortar and pestle to grind the toasted peppercorns.
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the way he scratches the pan with the metal fork wears me out - in every video. :-D
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My wife and I make this recipe all the time now. This is one of our favorite dishes (and channels)! We're novice chefs, but we're getting better at timing each step. Thank you for sharing your knowledge, Vincenzo!
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My father is Sicilian weāve been trying out the recipes and they are fantastic thank you for sharing.
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Was in Italy back in March 2024 and I literally had this as an appetizer with every meal. It's so silky and smooth and is the ultimate comfort food.
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No cream, no oil.. still looks creamy and shiny ā¦ perfect šš» Iāll try this ā¤š
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I made this yesterday and it was fantastic! Couldn't believe that only pasta water made it so creamy. Thank you, Vincenzo!
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Hi Vincenzo! The last two days I've made this recipe. Sadly, my first time I had the pan too hot even after I turned off the heat. Of course, my cheese didn't cream out like it's supposed to. The next batch I was much more careful and I think it turned out very well for my second attempt. Thanks for sharing this recipe. It's great!
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I made this last night and my family LOVED IT!! Thanks for the recipe! love the channel
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Thank you Vincenzo! Thanks to you my family and friends are calling me a professional italian dish cook š
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I had this in Rome back in 2016, a wonderful dish. definately going to try this one.
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Vincenzo, thank you! I love your recipes! Being an American everybody thinks they know what you should do but to get to dish from someone in the old country is everything I wished it would be! Thanks man!
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I love the prescious treatment of the pasta water, like it's the most valuebale fluid of the world
