Living Well Recipes: Spaghetti with Pecorino Romano and Black Pepper
By: Keith Shank
Updated: January 2, 2013
Spaghetti with Pecorino Romano and Black Pepper
(Cacio e Pepe)
Adapted From America's Test Kitchen
Serves 4 to 6
High-quality ingredients are essential in this dish, most importantly, imported Pecorino
Romano--not the bland domestic cheese labeled "Romano." Use the small holes on a
box grater to grate the cheese finely and the large holes to grate it coarsely.
Alternatively, a food processor may be used to grate it finely: Cut the Pecorino into 2-
inch pieces and process until finely ground, about 45 seconds. For a slightly less rich
dish, substitute half-and-half for the heavy cream. Do not adjust the amount of water for
cooking the pasta. Stir the pasta frequently while cooking so that it doesn't stick to the
pot. Letting the dish rest briefly before serving allows the flavors to develop and the
sauce to thicken.
Ingredients:
6 ounces Pecorino Romano cheese, 4 ounces finely grated (about 2 cups) and 2
ounces coarsely grated (about 1 cup) (see note)
1 pound spaghetti
Table salt
2 tablespoons heavy cream (see note)
2 teaspoons extra-virgin olive oil
1 1/2 teaspoons finely ground black pepper
Instructions:
1. Place finely grated Pecorino in medium bowl. Set colander in large bowl.
2. Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 teaspoons salt;
cook, stirring frequently, until al dente. Drain pasta into colander set in bowl, reserving
cooking water. Pour 1 cups cooking water into liquid measuring cup and discard
remainder; return pasta to now-empty bowl.
3. Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino until
smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mixture over
pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting
consistency with remaining cup reserved pasta water. Serve, passing coarsely grated
Pecorino separately.
Technique:
Imported Pecorino Romano is a hard, aged sheep's milk cheese with a distinctively
pungent, salty flavor that bears almost no resemblance to domestic cheeses simply
labeled "Romano." (These wan stand-ins are made with cow's milk and lack the punch
of the real deal.) When you pick out your cheese, check the label carefully to be sure
what you are getting is the real deal.
This name-controlled import is worth seeking out.
(Cacio e Pepe)
Adapted From America's Test Kitchen
Serves 4 to 6
High-quality ingredients are essential in this dish, most importantly, imported Pecorino
Romano--not the bland domestic cheese labeled "Romano." Use the small holes on a
box grater to grate the cheese finely and the large holes to grate it coarsely.
Alternatively, a food processor may be used to grate it finely: Cut the Pecorino into 2-
inch pieces and process until finely ground, about 45 seconds. For a slightly less rich
dish, substitute half-and-half for the heavy cream. Do not adjust the amount of water for
cooking the pasta. Stir the pasta frequently while cooking so that it doesn't stick to the
pot. Letting the dish rest briefly before serving allows the flavors to develop and the
sauce to thicken.
Ingredients:
6 ounces Pecorino Romano cheese, 4 ounces finely grated (about 2 cups) and 2
ounces coarsely grated (about 1 cup) (see note)
1 pound spaghetti
Table salt
2 tablespoons heavy cream (see note)
2 teaspoons extra-virgin olive oil
1 1/2 teaspoons finely ground black pepper
Instructions:
1. Place finely grated Pecorino in medium bowl. Set colander in large bowl.
2. Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 teaspoons salt;
cook, stirring frequently, until al dente. Drain pasta into colander set in bowl, reserving
cooking water. Pour 1 cups cooking water into liquid measuring cup and discard
remainder; return pasta to now-empty bowl.
3. Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino until
smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mixture over
pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting
consistency with remaining cup reserved pasta water. Serve, passing coarsely grated
Pecorino separately.
Technique:
Imported Pecorino Romano is a hard, aged sheep's milk cheese with a distinctively
pungent, salty flavor that bears almost no resemblance to domestic cheeses simply
labeled "Romano." (These wan stand-ins are made with cow's milk and lack the punch
of the real deal.) When you pick out your cheese, check the label carefully to be sure
what you are getting is the real deal.
This name-controlled import is worth seeking out.
