How to Make BEST CACIO E PEPE PASTA

CACIO E PEPE PASTA
Cacio e pepe pasta is the original mac and cheese. This simple recipe, originating in Rome uses four main ingredients but there are a few techniques to make it simply spectacular.
The cacio e pepe pasta should be completely smothered in cheese and given an extra kick with pepper, so watch my video to make cacio e pepe just perfect every single time.

#cacioepepe #cacioepeperecipe #pasta

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How to Make BEST CACIO E PEPE PASTA

INGREDIENTS:
300gr - 10.5oz  Spaghettoni (thick spaghetti)
200g - 1cup Pecorino Romano (grated)
Pepper
Rock Salt
3L water (12.8cups)

UTENSILS:
1 medium sized deep bowl
Fork
Spatula
Mixing bowl
Large pot for boiling pasta
Medium size fry pan

METHOD:
1. This cacio e pepe pasta recipe starts with boiling the water on the stove in a large pot.
2. When the water comes to boil, add rock salt and let it dissolve.
3. Add the pasta to the boiling water, keeping an eye on the time and cooking the pasta 2-3 minutes less than the desired cooking time.
4. Next, is the secret to taking your cacio e pepe pasta recipe from good to GREAT! Put the fry pan on your stove at a medium heat and sprinkle a generous amount of freshly cracked pepper in it.
5. Leave the pepper to lightly toast for a few minutes and grate at least 300g of pecorino cheese into a bowl.
6. Once the pepper has been toasting for a few minutes, use a ladle and scoop out some pasta water, pouring it into the pan where it should bubble up!

VINCENZO’S PLATE TIP: The water should become a little bit white, which is a perfect sign! This is the starch and will help the pepper (and cheese) to stick to your pasta!

7. Now, add half a ladle of water to your bowl and mix it together using a fork or a spatula to create a thick paste. Don’t add too much or it will become runny (If it does, add extra grated pecorino cheese to thicken it up again).
8. Once the pasta has approx. 3 minutes left to cook, using a set of long tongs, get the pasta out and add it to your fry pan. Mix this together really well and add a cup full of pasta water too.
9. If you notice the water drying up, add some more along with more pepper and keep mixing.
10. After mixing this through for 2 minutes, turn the heat off, and add the cheesy paste for the cacio e pepe recipe to the pan.
11. Now it’s very important to help the cheese melt and dissolve into the water. For the perfect cacio e pepe, there shouldn’t be any stringy or thick pieces of cheese in your pasta.
12. Combine all of this for at least another minute or until all of your cheese is dissolved and then toss your pan up even gently if you find it hard because it will help to stop the cheese from over cooking and also lather all the strands of pasta even more.

HOW TO SERVE:
1. Immediately! This dish must be eaten as quickly as possible with a final sprinkle of cracked pepper and of course pecorino cheese.

E ora si mangia, Vincenzo’s Plate…Enjoy!

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

[SPOILER]

Ok.. if you made homemade egg pasta and mix in toasted black pepper into your dough... Possibly make ravioli with a pecorino, ricotta and black pepper filling? Interesting twist? Lol

[ginmartini]

My wife and I make this recipe all the time now. This is one of our favorite dishes (and channels)! We're novice chefs, but we're getting better at timing each step. Thank you for sharing your knowledge, Vincenzo!

[jsantoscruz]

This video was posted over a year ago, and yet, Vincenzo still responds to comments! Great guy! Bravo!

[akneilson]

Vincenzo is the only chef I go to for the classic pasta recipes and techniques. He’s the authority on pasta for me. Brilliant recipe, Vincenzo. Pasta passion!

[iAvivB]

No cream, no oil.. still looks creamy and shiny … perfect 👌🏻
I’ll try this ❤😍

[Angela]

Thank you!! I toast the whole peppercorns, then use a mortar and pestle to grind the toasted peppercorns.

[ghidrah]

Just made it... man its freaking good. Screw those bottled sauces!

[marcobarbozza]

My father is Sicilian we’ve been trying out the recipes and they are fantastic thank you for sharing.

[shaungillam]

Was in Italy back in March 2024 and I literally had this as an appetizer with every meal. It's so silky and smooth and is the ultimate comfort food.

[GeorgeMonsour]

Three ingredients plus the wonder of water would seem to be a simple recipe. In my search for this beauty, you are the only one to teach the magic.

I recently had a perfect plate in an Italian kitchen and a very poor one in a pasta restaurant.

Never trust simple cooking to a simple cook!!

Mille grazie!!

[KHLthend]

Hi Vincenzo! The last two days I've made this recipe. Sadly, my first time I had the pan too hot even after I turned off the heat. Of course, my cheese didn't cream out like it's supposed to. The next batch I was much more careful and I think it turned out very well for my second attempt. Thanks for sharing this recipe. It's great!

[theonetheycallfear]

Vin: How much cheese do we measure?
Suzanne: Lots.
This is the right way to measure cheese

[mightymurphy]

I love the prescious treatment of the pasta water, like it's the most valuebale fluid of the world

[dorisvelmani]

I was in Rome in August, I had Cacio pepe pasta and it was made exactly like yours . So delicious! My favorite.
Thank you

[theelectrodude]

the way he scratches the pan with the metal fork wears me out - in every video. :-D

[uninvitedguest]

I made this yesterday and it was fantastic! Couldn't believe that only pasta water made it so creamy. Thank you, Vincenzo!

[texasstadium]

Made it tonight. Turned out excellent. The pecorino from Costco is excellent .... highly recommended! My doctor is not happy about your recipes as they have made this old Sicilian 20 lbs overweight. But he understands. He's Sicilian, too

[briannacreeley]

He is extraordinary. This is the perfect way to make Cacio e Pepe. He is such a warm gentleman and a superb teacher. There’s none of that horrible yelling or silliness that you get from Ramsay or Fieri or the Pasta Queen, all of them awful and phony. I will make this dish exactly as Vincenzo did. Bravo to him and his wonderful family. I watch everything Vincenzo cooks because he is truly the best.

[inth]

I love your videos, Sir. Every recipe results in a delicious dish. I’ve always loved the Italian food, but, thanks to you, I’m now able to cook at least some of the masterpieces your nation has created. Thank you so much!

[Mark-slbw]

This is my favorite pasta dish hands down. When it's done right, there is no better pasta.