A dish, a classic: who doesn't love "cacio e pepe" pasta? But to create the creamy cheese sauce, you need some specific tricks. Here are the tips from Chef Valerio Braschi, who has revealed his personal interpretation of the recipe.
Ingredients for 4 servings
- 320 g spaghetti
- 180 g Pecorino Romano Dop cheese
- 6 g grounded black pepper
Method
Boil the spaghetti for 2 minutes.
Prepare a paste by mixing grated Pecorino Romano Dop cheese with a splash of pasta cooking water.
Transfer the pasta to a pan, add the black pepper and cooking water, and continue cooking as if it were a risotto.
Once the pasta is ready, turn off the heat and let it rest for 30 seconds.
Add the Pecorino paste and water, and vigorously mix using tongs, melting the paste and creating a creamy sauce.
Chef's tips: It's crucial that this final step is done away from the heat, as excessive heat can cause the cheese to coagulate, causing the sauce to separate and become stringy.
Plating
Plate the pasta in a nest shape, drizzle the dish with the creamy sauce, and garnish with a pinch of pepper.
Address
Vibe Restaurant
via Arcangelo Ghisleri, 1- 20121 Milan
Tel: +39 328 6115469
E-Mail: info@vibe-restaurant.it
