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Cacio e pepe recipe by Riccardo Camanini

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
30MIN
Cuisine

Ingredients

Rigatoni pasta: 180 g

Pecorino, aged black rind variety: 60 g

Salt: 6 g

Black pepper: 2 g

How to make cacio e pepe through the eyes of a chef.

01.

Boil a pan of water. 

Boiling water
02.

Cook the Rigatoni pasta in salted boiling water, turning with a spoon to prevent that the rigatoni stick together. 

Cooking rigatoni
03.

Drain the pasta al dente, taking care to preserve the cooking water, which is rich in starch. 

Rigatoni al dente
04.

In a steel bowl, create an emulsion of pecorino and pepper with the cooking water, added slowly.

Rigatoni with cacio and pepper
05.

Portion and serve in a deep dish, with more freshly grated pecorino and pepper.

Rigatoni cacio e pepe in a deep dish

Cacio e Pepe is one of the classic dishes of Roman tradition. Learn how to make this recipe like a pro, with tips, tricks and techniques from one of Italy’s best chefs. This is cooking up close and personal.

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