Cacio e Pepe - Italian Mac and Cheese | Christine Cushing

With only 3 ingredients, spaghetti, black peppercorns and cheese, I show you how to master this deceptively simple but very technically complex world renowned Roman pasta recipe. Cacio e Pepe is probably the most famous and loved Roman pasta recipe. I have adapted an Italian chef's technique to make it easy for you to achieve the perfectly, creamy texture without cream, butter or olive oil. FULL RECIPE BELOW.

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RECIPE: CACIO E PEPE - Italian Mac & Cheese

You want a pasta with a longer cooking time so water almost evaporates in the time it takes to cook it. There will be enough cheese mixture for 4 portions .

140 gm pasta spaghetti – 11 min cooking time
1 lt water 4 cups
½ tsp. salt

3 gm whole Telicherry ( or other flavourful)pepper corns, toasted and ground
Cheese cream:
80 gm pecorino cheese, preferably young
50 gm parmigiano
60 gm lukewarm water

Break cheese into small pieces.
Add to a small blender or food processor and run until just crumbled and beginning to come together. With machine running slowly pour in lukewarm water and work until creamy. Remove from machine and set aside while preparing pasta

Use a 10 ½ “ ( 26 cm) pot

Bring water to a rapid boil with ½ tsp. salt added.

Add the pasta and gently press down without breaking to ensure that it is all eventually submerged. This might take 1 minute so don’t rush it.

Meanwhile, toast peppercorns and grind in mortar and pestle

In a medium skillet use 4 Tbsp. cheese mixture and add half of the ground peppercorns. Reserve remaining cheese mixture covered in fridge for another time.

When pasta is almost cooked 1 minute less than package instructions immediately use tongs to transfer into skillet with cheese. Add some of the starchy pasta cooking water and stir the mixture over medium heat for 1 minute until glossy and moisture has evaporated. Serve immediately.
This recipe is adapted from chef Luciano Monosilio

Serves 2

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