Cacio e Pepe

作り方

手順

1. 1

   Bring a large pot of lightly salted water to a rolling boil.

   約5 分

   調理のヒント： Use a generous amount of water to ensure the pasta cooks evenly and produces enough starchy water.

2. 2

   Add the spaghetti to the boiling water and cook according to package directions until al dente.

   約8 分

   調理のヒント： Do not overcook the pasta; it will continue to cook slightly in the sauce.

3. 3

   While the pasta cooks, toast the black peppercorns in a large, dry skillet over medium heat for 1-2 minutes until fragrant.

   約2 分

   調理のヒント： Toasting the peppercorns enhances their flavor significantly.

4. 4

   Remove the toasted peppercorns from the skillet and set aside a small amount for garnish.

   約1 分

   調理のヒント： This step ensures a fresh, peppery finish.

5. 5

   Immediately after removing the peppercorns, add a ladleful of the pasta cooking water to the skillet and let it simmer gently.

   約1 分

   調理のヒント： The starchy water is crucial for creating a creamy sauce.

6. 6

   Before draining the spaghetti, reserve about two cups of the starchy pasta water.

   調理のヒント： You might not use all of it, but it's better to have extra.

7. 7

   Drain the spaghetti and immediately add it to the skillet with the simmering pasta water and most of the toasted black peppercorns.

   約1 分

   調理のヒント： Work quickly to keep the pasta hot and prevent it from clumping.

8. 8

   Gradually add the finely grated pecorino romano cheese, stirring constantly and vigorously with tongs, adding more reserved pasta water as needed, until a creamy sauce forms.

   約2 分

   調理のヒント： The key is to create an emulsion; don't add all the cheese at once, and keep stirring to prevent it from clumping.

9. 9

   Taste and adjust seasoning if necessary, though the Pecorino Romano is quite salty.

   調理のヒント： Only add salt if absolutely needed, as the cheese is already salty.

10. 10

    Serve immediately, garnished with the reserved black peppercorns.

    調理のヒント： Cacio e Pepe is best enjoyed fresh off the stove.