Get rid of those lumps and clumps!
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Vincenzo's Plate | 2023-07-12 14:00:09 |  73,194 Views |
Italian Chef Responds to Food Cravings with Babish Cacio e Pepe a Recipe That Will Never Fail
The Spruce Eats / Photographer: Fred Hardy Food Stylist: Emily Nabors Hall Prop Stylist: Christina Daley
Cacio e Pepe is a creamy and cheesy Roman pasta dish made with just a few ingredients: aged Pecorino Romano cheese black peppercorns and spaghetti. Rome in 30 minutes or less? Yes please. As a recipe developer this is what I call an easy day at the office but after my fourth attempt at a smooth creamy sauce I was quickly reminded that sometimes the simplest recipes are the hardest to pull off in cooking. After throwing away pounds of spaghetti and lumpy cheese I wanted this cacio e pepe recipe to be a foolproof version of this iconic dish. The solution is a pecorino paste that’s gradually fluffed up with the pasta cooking water until the cheese is melted and smooth. Then all you have to do is add the pasta and stir until it’s perfectly creamy. It’s certainly not the original method but it’s a surefire way to go.
Cacio e pepe is traditionally made with black pepper aged pecorino romano cheese spaghetti or tonnarelli pasta and most importantly pasta cooking water. Authentic cacio e pepe doesn’t contain any butter or oil but we’re willing to break a few rules for flavor. Most recipes call for the one-pot method where the pasta is mixed with the sauce in the same pot but we’re going the route less traveled to make the creamiest sauce possible.
