Pasta with cheese and peppercorns "Cacio e Pepe"
Votes: 4
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pasta with cheese and peppercorns "Cacio e Pepe" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 gr. bucatini or linguine pasta
- 1 tbsp. black peppercorns
- 1/4 cup olive oil
- 110 g finely grated Pecorino Romano cheese
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Recipes with similar ingredients: bucatini pasta, linguine pasta, black pepper, Pecorino Romano cheese
Cooking the dish according to the recipe:
- In a large, deep skillet, bring 2400 ml (about 10 cups) of water to a boil. Add 1 tablespoon of salt and the pasta and cook until al dente (1-2 minutes less than package directions).
Meanwhile, transfer the peppercorns to a small zip-top plastic bag and crush coarsely with the flat side of a meat mallet or the bottom of a frying pan. Sift the peppercorns through a fine-mesh sieve; you'll only need the large pieces that remain in the sieve.
Heat olive oil in a small skillet over medium heat. Add the pepper and cook until sizzling, 1-2 minutes. Let cool slightly, then transfer to a large bowl. - Using tongs, transfer the pasta from the boiling water to a bowl with the peppered oil and 2 tablespoons of the cooking water. (Reserve the reserved pasta cooking water in the pan.) Toss the pasta until coated with oil. Let cool slightly—1-2 minutes. (If the pasta is too hot, the cheese will be oily rather than velvety.)
- Add the cheese to the pasta bowl in three additions, mixing well each time and adding a few tablespoons of the reserved cooking water; make sure most of the cheese has melted before adding more. Continue adding the cooking water from the pan, a few tablespoons at a time, until the pasta is coated with a thick, creamy sauce.
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