Cacio e pepe
- Preparation 10 min
- Cooking 15 min
- Servings 3 to 4
- Freezing Absolutely
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The pasta cacio e pepe have an incredible flavour but are far from easy to do. You need the perfect mix of cooking water, cheese and pepper. Above all, do not crank the heat too high otherwise the pasta will absorb the cooking water too quickly!
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Ingredients
- 454g of spaghetti
- About 2 cups pecorino Romano cheese grated
- Ground pepper
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Preparation
- In a large saucepan filled with salted boiling water, cook pasta al dente following the directions on the package. Keep 1 cup of cooking water, pour pasta in colander and drain. Book.
- Return the pasta to the pan over low heat and add 3/4 cheese and 1/4 cup of cooking water. Pepper generously.
- Cook for 2 to 3 minutes, stirring, to melt the cheese and the pasta to absorb the liquid. Add 1/4 cup of cooking water and mix to make it creamy. Serve immediately and garnish with cheese and pepper! Be careful, at this point, the pasta will absorb the liquid quickly, add some cooking and cheese, if necessary, to make the whole creamy new.
Our sommeliers suggest
PIERRE GAILLARD ST JOSEPH CLOS DE CUMINAILLE 2012
A deluxe St-Joseph from the excellent winemaker Pierre Gaillard. Tender, soft and flavourful with a register that reminds us of the violet, lard and pepper. It's the perfect for pasta with cheese and pepper!
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FLACATOUNE, MICROBRASSERIE CHARLEVOIX, 7%
Choose the now traditional Flacatoune, a strong Belgian beer with aromas of cereal, spices and yellow fruits. The delicate and rich effervescence of this beer will be perfect to make up for the richness of this also traditional dish.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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