This is a rerun of Instagram to Table from April 9th, 2020
I didn't have Pecorino cheese, but I had promised the audience I would make cacio & pepe, so I made with parmesan cheese and the result was amazing!
The recipe is for 2 people, so if you need to make more just double up.
Also, remember that quantities here are very personal, and as always, I encourage you to discover and trust your taste and instinct.
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time |
| 15 minutes |
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I didn't have Pecorino cheese, but I had promised the audience I would make cacio & pepe, so I made with parmesan cheese and the result was amazing!
The recipe is for 2 people, so if you need to make more just double up.
Also, remember that quantities here are very personal, and as always, I encourage you to discover and trust your taste and instinct.
|
Instructions
- Toast part of the the black pepper in your skillet (careful to the fumes!!) I have grinder my own, but if you rather have it ready, go ahead.
- In a bowl, grate the cheese.
- Boil the pasta in salted water, and drain it VERY al dente. In fact, it will cook, like a risotto, in the skillet with the cooking water. It's also important to cook it in a much smaller quantity of water, as the gluten concentration is what will create the beautiful cheese cream.
- Pour some of the pasta cooking water in the skillet with the pepper (the bubbles you see are the gluten, our dear friend gluten).
- Drain the very al dente pasta and add to pepper. KEEP the cooking water, it's essential part of this recipe.
- Constantly stir pasta with the help of tongues, and keep adding a little bit of cooking water as the water in the skillet evaporates. This is cooking the pasta like a risotto.
- While the pasta cooks (always keep an eye on it), pour some of the cooking water in the cheese bowl and whisk to create an emulsion.
- Now add the cheese cream to the pasta and (if necessary) a little bit more of cooking water, finish with more pepper and serve immediately.
- Buon appetito!
Recipe Notes
Watch the show for more info and tips on ingredients and quantities. These recipes are recorded during a live show, so the ingredients are not precise but often made up on the spot and created with the audience.
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