No-fail cacio e pepe with butter and a blended pecorino cream
Vincenzo's Plate · ♥ 2.2K likes · 88K views · 10 min video
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Ingredients
Method
Techniques
- 150 g thick spaghetti
- 90 g Pecorino Romano
- 50 g butter
- water
Boil the spaghetti in unsalted boiling water for 13 minutes, pushing it in to cook evenly.
Blend the pecorino with pasta water, adding a little at a time, until creamy and free of lumps.
- pepper
Melt the butter in a stainless steel pan over medium-low heat, crack in a generous amount of pepper, then keep it warm on very low heat.
Melting butter with cracked pepper
Transfer the cooked spaghetti to the pan and toss quickly with the butter, adding a splash of pasta water; switch off the heat and add a little more pasta water.
Tossing pasta in the butter
Add the pecorino cream and toss until the pasta absorbs it; add more pepper and plate.
Adding the pecorino cream