RomanItalian
Cacio e Pepe
by Cucina con Ruben · 548K subscribers on YouTube
A foolproof method to make the perfect cacio e pepe cream using a cornstarch gel to stabilize the Pecorino cheese sauce. No more splitting! Ruben shows you step by step how to get a creamy, non-separating cacio e pepe every time.
- Difficulty
- easy
Ingredients
8 items- Pecorino Romano
- Black Peppercorns
- SpaghettiThick spaghetti recommended
- Fine Salt7-8 g per liter of water, less than usual
- Extra Virgin Olive OilA drizzle
- Lemon(optional) — Optional, adds freshness
- 1/2 tspCornstarchCornstarch, to stabilize the cream
- WaterFor the gel and to adjust consistency
Method
- Bring water to a boil with salt (a little less than usual, 7-8 g per liter).
- Add the pasta (thick spaghetti) and cook for 14-16 minutes.
- Meanwhile, grate the Pecorino cheese into a blender cup.
- Add half a teaspoon of cornstarch and a little cold water, mix well.
- Heat on the stove until it forms a gel (bubbles).
- Add a little cold water to the gel and blend it together with the Pecorino to obtain a smooth cream (optional strain).
- Coarsely crush the black pepper in a mortar.
- In a pan, gently heat the pepper with a drizzle of oil (do not over-toast).
- When the pasta is al dente, remove from heat, add a little cooking water and drain.
- Put the pasta in the pan with the pepper, add the Pecorino cream and toss well.
- Serve with more grated Pecorino, a touch of lemon zest (optional) and black pepper.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
