Cacio e Pepe
Category
Dinner
Servings
2
Prep Time
10 minutes
Cook Time
110 minutes
Dive deep enough through the internet and there is an international day, week or month for everything.. and that even includes cheese wheels! Seriously, look it up :)
It may be tough to get your hands on a cheese wheel but if you can this recipe is a show stopper.
If using packet pasta, the cook time is significantly reduced to around 20 minutes.
Ingredients
250 g Fettucine pasta, I made fresh but can be from a packet
1 tablespoon peppercorns, freshly ground
1 cup grana padana or parmesan, finely grated
1 Cheese wheel
180 g 00 plain flour
20 g semolina
2 whole eggs
1 teaspoon salt
For the fresh pasta
Directions
For the fresh pasta
Weigh out 180 g of 00 flour and 20 g of semolina flour
Make mound of flour on work surface and make a well with the egg
Crack 2 wholes eggs into well
Gently mix egg mixture and slowly incorporate flour
Once incorporated, knead for 15 minutes
Cover in cling and place in fridge for 1 hour
Remove from fridge and pass through pasta machine until the second lowest setting
Finish by cutting pasta through fettucine attachment.
For the sauce
Cook the fresh made pasta for 2 minutes, if using packet pasta cook until al dente
Place peppercorns in frying pan on low/medium, let toast for 20 seconds before adding ½ cup of pasta water to the pan
Combine the finely grated cheese and ½ a cup of pasta water in a bowl and mix completely
Add pasta directly into pan, all that starchy water helps with the sauce
Swirl around so that the pasta is completely coated in peppercorns, turn the heat off
Add the cheese mixture to pan and mix in very well.
At this stage you will need to add more pasta water so just ladle it out of the pot
You are looking for a nice silky, saucy consistency
Serve immediately
Can I ask what type of cheese is in cheese wheel?