Foolproof Cacio e Pepe
Every Friday I make an easy Few Ingredients Friday recipe, this one is foolproof cacio e pepe. This hack is going to help you get that creamy pasta you are longing for. It's the easiest but most delicious pasta you can quickly whip up when you're hungry.
Ingredients
- spaghetti
- enough butter
- 80 g Parmesan cheese, preferably Parmigiano-Reggiano
- a bit pasta water
- 10 g per 1 l water salt, for the pasta water
- a good amount black pepper
Method
- 1
Bring a pot of water to a boil and add 10 g of salt per liter of water.
- 2
Once it's boiling, add your spaghetti and cook until al dente, for me, according to the package, that was 9 minutes.
- 3
Put a pan on low heat with enough butter, and add a good amount of pepper, that's what one third of the dish is about.
- 4
Grate the 80 g of Parmesan into a blender, scoop out a bit of pasta water and drizzle it slowly into the cheese to make a creamy emulsion. Too thin? Add more cheese. Too thick? Add more water.
- 5
When the pasta is done, add it straight from the water to the pan.
- 6
Add your cheese mixture and fold it into the pasta.
4 tools I used.
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