RECIPE
6 INGREDIENTS7 STEPS15MIN

Cacio e Pepe

4.9
9 Ratings
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Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Spaghetti Cacio e Pepe! The Real Italian Macaroni and Cheese Recipe.

15MIN

Total Cooking Time

6

Ingredients
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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300 g
Fresh Pasta
Tagliolini or Spaghetti Chitarra
300 g
Pecorino Romano Cheese
to taste
Extra-Virgin Olive Oil
to taste
5 L
Water
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Directions

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Step 1
Boil the Water (5 liter) on the stove in a large pot.
Step 2
Add 2/3 of the Pecorino Romano Cheese (200 gram) to a bowl, along with 2 tablespoons of hot water and a generous splash of Extra-Virgin Olive Oil (to taste). Stir well using a whisk or a spatula.
Step 3
Once the mix has thickened, add another 2 tablespoons of hot water. Mix it again and sprinkle some Salt (to taste) and Ground Black Pepper (to taste).
Step 4
Add the Fresh Pasta (300 gram) to the boiling water and cook until it is al dente.
Step 5
While the pasta is cooking, add one more tablespoon of hot pasta water pot to the creamy mixture and whisk it through so it becomes smoother and creamier.
Step 6
Strain the pasta and add it to the bowl. Add the rest of the Pecorino Romano Cheese (100 gram), a generous sprinkle of pepper, a small drizzle of extra virgin olive oil and finally, just a touch of water. Mix it really well so the cream covers each strand of pasta.
Step 7
Using a ladle, roll some spaghetti around a fork and serve with additional Pecorino Romano and Pepper. Enjoy!

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