Cacio e Pepe

Instructions

1. Finely grate the pecorino cheese.
2. Boil the pappardelle in salted water, draining it 2 minutes before the time on the package, and set aside in a bowl.
3. Toast the whole peppercorns in a dry pan for about a minute, then crush them coarsely in a mortar. If you don’t have whole peppercorns and a mortar, add pre-ground pepper to the pan and toast it briefly over low heat instead.
4. Return the crushed pepper to the pan and toast briefly, then melt in the butter. Add the pasta water and heavy cream and stir well to make the sauce.
5. Add the pappardelle and toss well so the sauce clings to the noodles.
6. Turn off the heat and add the grated pecorino. While the pan still holds residual heat, grip the handle and toss vigorously for about 30 seconds, using the friction to bind the sauce and cheese to the noodles. Adjust with pasta water as needed to keep it glossy and moist.
7. Plate and finish with extra cheese and pepper.

Tips

• With just cheese and pepper, this simple dish needs more technique than ingredients to get addictively good. Heat is the key factor — pecorino clumps and sticks to the pan easily if it gets too hot, so watch it closely.
• When you toss the noodles into the sauce, adding more pasta water if things look dry is the key move.
• It’s not the classic Italian method, but gently warming the pecorino’s pungent, funky flavor and layering in the pepper’s sharp heat and the butter’s richness makes for the ultimate cacio e pepe.
• Cacio e pepe is best enjoyed with wine rather than water.

Cacio e Pepe
Equipment: pot, frying pan, knife, cutting board
Ingredients (1 serving)

- pappardelle 100g
- black pepper 4g (whole peppercorns, coarsely ground)
- pecorino cheese 40g, finely grated (parmesan or Grana Padano works too)
- unsalted butter 15g
- heavy cream 30ml
- salt 1 tbsp (for pasta water)
- pasta water 1 ladle (55ml)

Instructions
1. Finely grate the pecorino cheese.
2. Boil the pappardelle in salted water, draining it 2 minutes before the time on the package, and set aside in a bowl.
3. Toast the whole peppercorns in a dry pan for about a minute, then crush them coarsely in a mortar. If you don't have whole peppercorns and a mortar, add pre-ground pepper to the pan and toast it briefly over low heat instead.
4. Return the crushed pepper to the pan and toast briefly, then melt in the butter. Add the pasta water and heavy cream and stir well to make the sauce.
5. Add the pappardelle and toss well so the sauce clings to the noodles.
6. Turn off the heat and add the grated pecorino. While the pan still holds residual heat, grip the handle and toss vigorously for about 30 seconds, using the friction to bind the sauce and cheese to the noodles. Adjust with pasta water as needed to keep it glossy and moist.
7. Plate and finish with extra cheese and pepper.

https://hong-recipe.pages.dev/en/recipes/cacio-e-pepe/