Recipe: Cacio e Pepe
Pecorino Romano cheese, the secret behind the perfect Cacio e Pepe.
Unlock the flavors of Italy with Pecorino Romano, and whip up the classic Cacio e Pepe dish like a true Roman chef. But don't worry; we won't leave you with a lengthy recipe. We've condensed the secrets to success into easy-to-follow bullet points:
🧀 **Finely Grated Cheese:** Grate 2 ounces of our Pecorino Romano finely using a Microplane or the smallest holes of a box grater. This ensures quick and smooth melting without clumping.
🍝 **Two-Pan Method:** Cook 1/2 pound (225g) of spaghetti separately, then build the creamy sauce in a second pan. Lower heat prevents clumps and guarantees a luscious, emulsified sauce.
🌶️ **Toasted Pepper:** Enhance your dish with 1 teaspoon of coarsely ground black pepper, toasted gently in 4 tablespoons (60ml) of extra-virgin olive oil to release its aromatic flavors and add depth to your Cacio e Pepe.
🍽️ **Perfect Pairing:** For a memorable meal, pair your cooked spaghetti with 2 tablespoons (30g) of unsalted butter, and add a dash of pasta cooking water. Toss them together for a sauce that coats each strand with savory delight.
🧂 **Season to Taste:** Season your masterpiece with kosher salt and extra black pepper according to your preference. Don't forget extra grated cheese for that finishing touch.