Cacio e Pepe Paste

  • 6
  • 20 minutes
  • 0 minutes

Ingredients

  • 75 g cold water
  • 5 g corn starch
  • 125 g finley grated hard italian cheese (e.g. parmigiano reggiano, pecorino romano, etc.)
  • 10 g olive oil
  • 2-5 g fresh cracked pepper

Directions

  1. In a small sauce pan whisk together the cold water and corn starch until disolved.
  2. Over low-medium heat, bring the corn starch slurry nearly up to a simmer, whisking regularly.
  3. Once the slurry has thickened to a runny gel texture, remove from heat and set aside.
  4. Mix the cheese, oil, and pepper together in a bowl.
  5. Add in the cornstarch gel and blend everything together until smooth.
  6. Keep in fridge or use immediately.

For Pasta

  1. Cook about 1/2 pounds of pasta to al dente (spaghettoni is a good option, bronze cut pasta will also help the sauce stick better).
  2. In a separate pan, mix 2 heaping spoonfuls of the paste with a splash of the water from the pasta.
  3. Mix in the cooked pasta over low heat until the sauce has achieved the desired thickness.

cacioepepe

Source: Ethan Chlebowski