Cacio e pepe with pecorino and parmigiano (Pasta Imperiale)
Vincenzo's Plate · ♥ 3.4K likes · 113.8K views · 18 min video
Read about parmesan in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- tonnarelli
- pecorino
- parmigiano
- black pepper
- salty water
Cook the tonnarelli in salted water; salt to taste and to the saltiness of the pecorino.
The chef's cacio e pepe and cooling the pasta
Take the pasta out of the boiler once cooked and let it cool five to ten seconds, no more, before it goes in the pan, so the cheese does not go stringy.
- pasta water
Add a little pasta water with the pecorino, parmigiano and black pepper and toss until creamy.