Spaghetti Cacio e Pepe Recipe | Easy, FOOLPROOF, Authentic | PIATTO RECIPES Italian Cooking

In this PIATTO™ video recipe, we’ll show you how to make the authentic Pasta Cacio e Pepe with spaghetti. This is a classic Roman dish, imitated worldwide by restaurants and Italian food lovers. The authentic Spaghetti Cacio e Pepe recipe is creamy, easy, fast and undeniably delicious. #pastarecipes

Move over Babish! PIATTO is here direct from Italy to show the REAL way to make this classic.

► WRITTEN RECIPE?

In this PIATTO™ video recipe, we present:
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SPAGHETTI CACIO E PEPE | How to Make Cacio e Pepe
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In Italy, the real cacio e pepe recipe should have just three ingredients: pecorino romano cheese, black pepper and pasta. There is no heavy cream in the traditional recipe.

For some, creating the perfect pecorino cheese sauce without using heavy cream or extra starch can be a challenge. Don’t worry! In this video, we’ll show you a foolproof, step-by-step recipe that will deliver the perfect Pasta Cacio e Pepe every time— without the use of heavy cream.

INGREDIENTS (SERVES 4)
Pecorino Romano cheese —  7 oz/ 200g (freshly finely grated)
Black Pepper— 2 Tbs, freshly ground to medium coarse
Spaghetti —  11 oz/ 320g

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TABLE OF CONTENTS
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0:00 - intro
0:36 - ingredients
0:49 - grinding the pepper
1:25 - cooking the pasta (first phase)
1:38 - how much water to cook the pasta
1:48 - how much salt for the water
2:06 - toasting the pepper
2:34 - more cooking secrets
3:04 - cooking the pasta (second phase)
3:47 - secrets to making the pecorino sauce
4:33 - making the pecorino sauce
5:20 - adding the cheese
6:00 - the mantecatura
6:47 - dish is ready
6:57 - plating
8:12 - credits

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CREDITS
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Production - Piatto LLC

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DISCLAIMERS
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This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.

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[jondonson]

from all the CeP videos I have seen this one might be the best

[scottpitner]

Thank you for this great explanation of a classic!

[trublgrl]

I only heard of Cacio e Pepe a few years ago, from videos on YouTube, and only you and Stephen Cusato used the Pecorino Romano paste method. Only you showed finishing the pasta in pepper-infused water. My experiments have not been very successful, but I think this method is the one! Thank you!

[davidabarak]

I hope I'm not out of place by making a small suggestion. I'd toast whole peppercorns and _then_ grind them. There are two reasons for this. First, it'll help keep some of the flavor that might otherwise be lost during toasting. Second, if you get a strong whiff of toasting pepper you may cough your head off like I do.

[Rijnswaand]

This method is the first one that worked for me! Thank you so much

[bayouboy]

Great presentation, awesome dish, cant wait to make it again. Thank you

[annaflaviaiannone]

Presentazione ottima, piatto squisito, sottofondo musicale

[juliadep]

Great job! I'm tired of seeing this dish SPOILED by heavy cream and other s***! This is the way to go! BRAVO

[jordynnredus]

i have been trying to perfect cacio e pepe and i fail every time, this recipe worked perfectly for me! thank you so so much!!

[dublin_barman]

This looks Yum 😋.... I might have to Attempt this :)

[STAR-RADIANCE]

“Hit the thumbs down button twice”…..LOL!
My Cacio isn’t turning out this good, but I’m still working on it!

[nougiw]

Two tablespoons of pepper! You mean two tbps measured when still whole, or after grating it?

[Outlaw]

I was wondering if I could get the song yall use when you start adding the cheese to the pasta. Please.

[t.c.]

Looks delicious... sadly, I do not own a pair of tongs... so I guess I can't make it...😢

[anarchoutis]

"Serves 4" I would eat the whole lot to myself.

[DesertKnight]

Only concern is that it’s probably not hot anymore with all of that waiting to cool down and then mixing and then plating. That’s really the biggest problem with this dish. There’s a trick to get around that though.

[beue]

interesting to put pasta on a mouse pad though

[yourname]

Ive made it twice first time came out very salty DONT SALT THE WATER the cheese is salty enough second time I added hot water to to the paste so third time I will perfect it