Pasta

Creamy cacio e pepe

Three ingredients, one precise technique: the pan must be hot for the pasta, warm for the cheese.

Temps 20 minutes
Personnes 2 people
Niveau Easy
Cacio e pepe crémeux, spaghetti au pecorino et poivre noir

Ce qu'il vous faut

Poêle haute en titane pur Maison Ferré® Pro, vue d'ensemble

Titanium Pro Sauté Pan

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Ingrédients

  • 200 g spaghetti or tonnarelli
  • 100 g Pecorino Romano, finely grated
  • 2 teaspoons black peppercorns, coarsely crushed
  • Salt (use sparingly, the Pecorino is already salty)

Préparation

  1. Bring a small amount of water to a boil — much less than usual, to concentrate the starch. Salt lightly.
  2. Add the pasta and cook until very al dente, about 2 minutes less than the time indicated on the packet.
  3. Meanwhile, dry-toast the crushed pepper in the pan over medium heat for 1 minute, until fragrant.
  4. Ladle out some cooking water and pour it over the grated pecorino. Mix quickly to form a smooth, ricotta-like paste.
  5. Drain the pasta, reserving the cooking water, then add it to the pan with the pepper. Remove the pan from the heat.
  6. Let cool for 30 seconds — a pan that is too hot will make the cheese clump immediately.
  7. Incorporate the pecorino paste in several additions, adding a little cooking water each time, until you have a glossy, creamy sauce that coats the pasta.
  8. Serve immediately, with an extra twist of pepper and a little more pecorino.
Le conseil Maison Ferré

The golden rule: build the starch while the pan is hot, and add the cheese sauce only after the high heat has subsided. A high-sided pan makes mixing easier without anything spilling over.

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