Cacio e pepe recipe by Riccardo Camanini

Name: Cacio e pepe recipe by Riccardo Camanini
Prep time: 600 s
Cook time: 1200 s
Yield: 1
Cuisine: Italian
Ingredients: Rigatoni pasta: 180 g; Pecorino aged black rind variety: 60 g; Salt: 6 g; Black pepper: 2 g

21 Feb 2020

Fine Dining Lovers

Editorial Staff

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Difficulty

Medium

Total Time

30MIN

Cuisine

Italian

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.

02.

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

03.

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

04.

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

05.

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

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.