Cacio e Pepe

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Steg för steg

1. 1

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

   Cirka 5 min

   Kockens tips: 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.

   Cirka 8 min

   Kockens tips: 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.

   Cirka 2 min

   Kockens tips: Toasting the peppercorns enhances their flavor significantly.

4. 4

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

   Cirka 1 min

   Kockens tips: 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.

   Cirka 1 min

   Kockens tips: 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.

   Kockens tips: 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.

   Cirka 1 min

   Kockens tips: 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.

   Cirka 2 min

   Kockens tips: 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.

   Kockens tips: Only add salt if absolutely needed, as the cheese is already salty.

10. 10

    Serve immediately, garnished with the reserved black peppercorns.

    Kockens tips: Cacio e Pepe is best enjoyed fresh off the stove.