In breve
The dish in short
- Only pasta, Pecorino Romano, black pepper and the pasta's own starchy cooking water: no oil, no butter, no cream.
- Long pasta: thick spaghetti here, or tonnarelli, drained while still wet and tipped into a warm tureen.
- Water, pecorino and pepper go onto the hot pasta off the heat and are stirred at length until the cheese melts into a cream.
- Too much heat or too much water makes the pecorino clump; a little more cheese or water sets the cream right.
- The pasta water is only lightly salted, because the pecorino is salty.
Il video, Roma, Lazio
Spaghetti cacio e pepe
The video: Roman pasta with pecorino and black pepper
Thick spaghetti tossed in a warm tureen with grated Pecorino Romano, freshly ground black pepper and a few spoonfuls of their own cooking water, stirred until the cheese turns into a cream: one of the dishes Rome is known by. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 15 min
- Cooking
- 23 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 11 steps, as in the recipe.
Altri video
