Estimated reading time: 5 minutes
I have tried this recipe several times and I was never really satisfied with it. Sometimes it just doesn't work or you just don't get the result you were hoping for. In previous attempts the cheese clumped enormously, and on another occasion I had cooked the spaghetti just too long. But never give up because one day it will be perfect! And that day I had cacio e pepe for a classic! A basically very simple pasta with cheese, pasta and pepper in the lead. Here at home we love pasta so the pan went completely empty. spaghetti cacio e pepe recipe
In recent weeks I have learned quite a bit about Italian cuisine and the use of the right products. I would therefore like to emphasize here that you do well to buy good products. This will only benefit your taste. For example, at Roberto's I got real authentic spaghetti from the Afeltra brand, so you won't find that at the supermarket. So pay a visit to a specialty store and do your shopping there! I used this paste for the classic spaghetti cacio e pepe.
We start by grating the cheese. Buy good quality you will notice that this tastes so much better. Take the small holes with your grater, they ensure that the cheese becomes almost snow-like, and will therefore melt beautifully later. Put the cheese in separate containers because we start with the Parmesan cheese first. (I asked a real Italian if this combination of the two cheeses is allowed and she told me that this is not a problem)
Cooking the pasta
Put the spaghetti for the cacio e pepe in plenty of boiling water with salt and stir gently in the beginning and a few minutes, this ensures that the spaghetti does not stick to each other or to the bottom of your pan. Boil the spaghetti 2 minutes too short! This will still have a bit of a bite and that will come out well in the pan.
Drain the spaghetti and save some cooking water, which we need for the sauce.
The peppercorns
Take a large frying pan while the pasta cooks. Roast the grains for about 5 minutes until they start to smell nice. Then crush them in a mortar a little smaller. Pepper grains are of course indispensable in the spaghetti cacio e pepe.
Put the butter in the frying pan and let it melt, then add a cup of cooking liquid and stir briefly. Then scoop the spaghetti into the frying pan with tongs. So make sure you use a very large one. Sprinkle the Parmesan on top and stir gently so that the cheese melts and begins to form a sauce. Do this until all the cheese, including the Pecorino, has melted. If it becomes too dry or grainy, add some extra cooking liquid.
A classic spaghetti cacio e pepe
Finally, take the bowls and spoon the spaghetti into them, sprinkle the crushed peppercorns over it and serve immediately! Delicious Bites And so you have a really simple but delicious pasta on the table, a real bowl of comfort food!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
spaghetti cheese and pepper
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Ingredients:
- 400 gram authentic spaghetti
- 200 gram finely grated Parmesan cheese
- 75 gram finely grated Pecorino
- black peppercorns
- 50 gram butter
- 2 tea glasses cooking liquid
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We start by grating the cheese. Buy good quality you will notice that this tastes so much better. Take the small holes with your grater, they ensure that the cheese becomes almost snow-like, and will therefore melt beautifully later. Put the cheese in separate containers because we start with the Parmesan cheese first. (I asked a real Italian if this combination of the two cheeses is allowed and she told me that this is not a problem)
- Cooking the pasta
- Put the spaghetti for the cacio e pepe in plenty of boiling water with salt and stir gently in the beginning and a few minutes, this ensures that the spaghetti does not stick to each other or to the bottom of your pan. Boil the spaghetti 2 minutes too short! This will still have a bit of a bite and that will come out well in the pan.
- Drain the spaghetti and save some cooking water, which we need for the sauce.
- The peppercorns
- Take a large frying pan while the pasta cooks. Roast the grains for about 5 minutes until they start to smell nice. Then mash them in a mortar a little smaller. Pepper grains are of course indispensable in the spaghetti cacio e pepe.
- Only use the best products, that will only benefit the taste.
- Put the butter in the frying pan and let it melt, then add a cup of cooking liquid and stir briefly. Then scoop the spaghetti into the frying pan with tongs. So make sure you use a very large one. Sprinkle the Parmesan on top and stir gently so that the cheese melts and begins to form a sauce. Do this until all the cheese, including the Pecorino, has melted. If it becomes too dry or grainy, add some extra cooking liquid.
- Finally, grab the bowls and spoon in the spaghetti, sprinkle over the crushed peppercorns and serve immediately! Delicious bites
- And so you have a really simple but such a delicious pasta on the table, a real bowl of comfort food!
Do you like the above recipe? Then try the recipes below:
Basic recipe perfect Italian pasta
Cacio e pepe pasta with mussels
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spaghetti cacio e pepe recipe
The real person!
The real person!
This is a divinely delicious pasta!
This is the tastiest way to eat a pasta. Had lunch today.