Cacio e Pepe

备料

配料

做法

分步操作

1. 1

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

   约 5分钟

   烹饪提示： 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.

   约 8分钟

   烹饪提示： 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.

   约 2分钟

   烹饪提示： Toasting the peppercorns enhances their flavor significantly.

4. 4

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

   约 1分钟

   烹饪提示： 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.

   约 1分钟

   烹饪提示： 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.

   烹饪提示： 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.

   约 1分钟

   烹饪提示： 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.

   约 2分钟

   烹饪提示： 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.

   烹饪提示： Only add salt if absolutely needed, as the cheese is already salty.

10. 10

    Serve immediately, garnished with the reserved black peppercorns.

    烹饪提示： Cacio e Pepe is best enjoyed fresh off the stove.