RomanItalian
The True Cacio e Pepe Summer Version
by Federico Fusca Chef · 332K subscribers on YouTube
A summer twist on the classic Roman cacio e pepe, infusing the pasta cooking water with fresh mint to add a refreshing note while keeping the creamy pecorino and toasted black pepper.
Method
- Bring water to a boil and add fresh mint leaves; cover and let steep for 30 minutes.
- Grate a generous amount of Pecorino Romano.
- Coarsely crush black peppercorns and toast them in a dry pan until fragrant.
- Remove the mint leaves from the infused water.
- Add spaghetti to the mint water and cook like a risotto, adding the mint water gradually.
- Continue cooking until the pasta is al dente.
- Once the pasta has finished risottatura, remove the pan from the heat.
- Add the grated Pecorino Romano in a steady stream while tossing vigorously to create a creamy emulsion.
- Plate and serve immediately.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
