EFK Kitchen Ready
EFK Cacio e Pepe
Roman-style pasta centered on Pecorino Romano and toasted black pepper. The technique depends on starchy pasta water and controlled heat, not cream.
From the EFK recipe collection
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Bring a wide pot of water to a boil and salt it lightly; Pecorino is already salty. Cook the pasta until just shy of al dente, reserving at least 1 1/2 cups starchy water.
- Toast the cracked pepper in a wide skillet over medium heat for about 1 minute. Add about 1/2 cup pasta water and simmer briefly.
- Transfer the pasta to the skillet and toss until almost tender, adding another splash of pasta water as needed.
- Remove the skillet from the heat and let it cool for about 30 seconds. Add the Pecorino a little at a time while tossing vigorously. Add small amounts of pasta water until the cheese forms a creamy coating instead of clumping.
- Serve immediately with more pepper and Pecorino.
Equipment
BlueStar range
Wide pasta pot or deep skillet
Large skillet
Fine grater or Microplane
Tongs
Food safety & storage
Serve immediately for best texture. Refrigerate leftovers within 2 hours and use within 3 to 4 days; reheat leftovers to 165°F.
View this recipe on the original EFK website ↗