Original Cacio e pepe by Luciano Monosilio

Updated at: Thu, 17 Aug 2023 03:17:25 GMT

Step 1

Through spaghetti in slightly salted water

Step 2

Toast the black pepper corns by adding them to a cold pan and slowly heating said pan. Once you feel the pan heating up and the pepper starts frying lightly, remove from heat. Roughly 2-3 minutes. Let the pepper corns rest and cool!

Step 3

Put a bit of cooking water aside. Important is not to add hot water to the cheese mix.

Step 4

Take a pan and add the pecorino and grind the pepper inside. Add the pasta water you set aside before (don't add too much water!). With a rubber spatula stir everything well.

Step 5

Drain the cooked pasta and add it to a bowl to lower the temperature before adding to the sauce.

Step 6

Put the pan with the sauce on the cold stove. Add the spaghetti and start mixing for the first creaming. Once mixed well add a bit of heat and start creaming. Make sure to not go above 70C which makes the cheese stringy.

Step 7

Once the pasta is creamy and hot, remove from flame and finish with a dusting of pecorino. Finish the creaming and plate.

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