Creamy and decadent, quick but delicious.
It's Cacio e Pepe— a classic roman
dish.
In this video we'll show you how to make
foolproof pasta cacio e pepe the
authentic italian way.
We'll share with you the secrets for
creating the perfect cacio e pepe
every time.
With a rich velvety sauce, no cheese
clumps
and of course no heavy cream.
Cominciamo!  The authentic recipe for
cacio e pepe
has just three ingredients: pecorino
romano
black pepper and pasta
We'll start by freshly grinding the
pepper.
For this task you can use the
traditional mortar
and pestle which is a bit more labor
intensive
or an adjustable pepper grinder. Either
way,
we're looking for a combination of
medium coarse and fine pepper.
Once the process is finished, it's time
to cook the pasta!
We'll cook the pasta in two phases: first
we'll cook the pasta halfway in the pot
then finish cooking it in the pan with
pepper infused water.
We cook the pasta in less water than
normal resulting in a water that is rich
in starch. From the pasta we'll then use the
starchy water
to make our sauce
The rule of thumb is to use 2 cups of
water for every 4 ounces of pasta.
As for the salt, the amount you add will
depend on the saltiness of the pecorino
cheese you have selected.
Since pecorino cheese is salty, add less
salt than normal to the pasta water
or none at all. You can always add salt
to the finished pasta if you like
but you can't take it back if it's too
much.
While the pasta is boiling, we toast the
pepper in a skillet
Toast the pepper over very low heat just
until you can smell
its peppery fragrance.
Be careful not to overheat the pepper or
toast it too long
otherwise you risk intoxicating the
kitchen
and burning the pepper.
Usually it'll take about a minute.
When the pepper is toasted, add three
ladles of pasta water to the skillet
and simmer over very low heat to infuse
the water
with the pepper. We let it go until the
boiling pasta has cooked halfway
in the pot. Don't forget to subscribe and
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vide and click the bell to get notifications. Transfer the
pasta to the pepper infused water. 
We add one to two ladles more pasta
water
and continue cooking the pasta for the
rest of the cooking time.
Save the rest of the pasta water, we
still need it.
In the meantime, we'll prepare the
pecorino cream.
The secret to creating the perfect
pecorino cheese sauce
is to follow these two rules: use the
right ratio of cheese to water
which is two to one and make sure the
water you add to the cheese is not too
hot.
These are the secrets to avoiding
strings,  clumps and
fat separation.
We start by creating a thick paste. The
finished paste will have a consistency
much like the ricotta cheese.
Add warm pasta water to the cheese
remember we want the two to one ratio.
So for our serving size, that is seven
ounces of pecorino cheese.
We add three and a half ounces of water
or about
a ladle. If you don't have a thermometer, 
just let the pasta water cool in a cup
for a minute
and then add it slowly to the cheese and
mix it quickly.
Using warm but not hot water will ensure
the cheese does not melt into a clumpy
gooey mess.
When the pasta is cooked al dente, remove
the skillet from the heat
and wait about a minute. This ensures
that the pasta is not too hot for the
pecorino.
And finally add the pecorino paste
 
 
Using a pair of tongs, vigorously
mix the cheese with the pasta
until you have created a beautiful
creamy sauce
that hugs each strand of pasta.
Our pecorino sauce is already coming
together perfectly.
No clumps, no strings
just a perfect velvety crema.
We will keep stirring until it's not
runny anymore,
but nice and creamy.
And here it is: the sauce is now at the
right consistency
and ready to
serve.
 
 
Finish with a sprinkle of fresh pecorino
and pepper.
Simply delicious.
By following these simple steps you make
the perfect pasta cacio e pepe
every time with no heavy cream
and no starch added.
And remember to eat it immediately.
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