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Cacio e pepe - a classic

Cacio e pepe - a classic

This is a simple dish, yet so hard to make perfect. Give it a try.

What you need:

  • 400 g pasta

  • 1 large tbsp freshly ground pepper

  • 1 tbsp butter

  • 200 g grated pecorino

  • 100 g grated parmesan

  • a little nutmeg

Prepping:

  • In a large pot, put 3l of unsalted water to the boil

  • In a large wok pan "burn" the ground  pepper. Let cool down

  • Put 4 deep plates into a 50 degree oven

 

Method:

  • Add the pasta to the boiling water

  • Heat up the wok pan with the cooled down pepper to medium temperature

  • Add the butter

  • When the butter is melted, add a little of the pasta water and stir

  • When the pasta has cooked for only 4 minutes! -add all the pasta to the wok pan with butter and pepper

  • Still the wok pan is on medium temperature

  • While carefully stirring, add a little of pasta water at a time to the pasta for the next 4 minutes.

  • The pasta need to have quite a bit of saucy water mixture all around

  • Now add a little of the cheese at a time while carefully stirring

  • The cheese need to melt evenly while adding more and more of the cheese.

  • Eventually add a bit more pasta water to adjust the thickness of the sauce

  • Drizzle a tiny bit of freshly grated nutmeg into the pasta.

  • Serve immediately in  the warm plates and add a bit freshly ground pepper on top

 

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