Italiaans
Cacio e Pepe
Brasserie De Gouden Lepel
Ingrediënten
2 p
- 200 g spaghetti or tonnarelli
- 80 g Pecorino Romano, finely grated (use a microplane)
- 30 g Parmigiano-Reggiano, finely grated
- 2 tsp whole black peppercorns, coarsely cracked in a mortar
- Coarse salt
Bereiding
- Bring a large pot of salted water to a rolling boil. Use slightly less water than usual so pasta water is starchier.
- Toast cracked pepper in a large, wide sauté pan over medium heat for 1-2 minutes until fragrant. Remove from heat.
- Cook pasta until 2 minutes before al dente. Reserve 300 ml cooking water.
- Mix Pecorino and Parmesan; add a ladleful of pasta water and whisk to a smooth paste.
- Add 100 ml pasta water to pepper pan; bring to simmer. Add pasta and toss vigorously over medium heat.
- Remove from heat. Add cheese paste and toss quickly, adding splashes of pasta water until a creamy sauce coats every strand.
- Plate immediately in warm bowls with extra Pecorino and black pepper.