You too love this recipe but have never learned to make it yourself? Yet there is nothing really difficult about making cacio e pepe sauce at home! This dish originating from Italy, more precisely Rome, requires only three ingredients: black pepper, Pecorino Romano, and pasta. And thanks to the Fettuccine Medie Barilla Collezione, you will never go wrong again! We love them for their iconic shape that captures all the creaminess of the sauce.
The first secret of this recipe is toasting the black pepper over medium heat to release all its aromas. Then, to obtain a truly creamy sauce, you absolutely must keep the pasta cooking water! Mix a little of it with the grated Pecorino Romano and Parmesan to make the base, then pour everything over the pasta. Add a little more cooking water until the sauce is nicely creamy and coats all the pasta. Take it easy so as not to end up with too runny a result!
We promise that these Fettuccine Medie Cacio e Pepe will become your new signature dish, perfect for impressing everyone at the table!
To make this recipe, follow the steps below:
Fettuccine Cacio e Pepe
Serves: 2
Ingredients:
– 250 g of Fettuccine Medie Barilla Collezione
– 150 g grated Pecorino Romano
– 100 g grated Parmesan (plus a little more for serving)
– 2 tsp crushed black pepper
– Salt
– A few twists of the pepper mill for serving
Preparation:
1. Bring a large pot of lightly salted water to a boil. Cook the Fettuccine Medie Barilla Collezione for 9 minutes.
2. Before draining the pasta, set aside about 20 cl of cooking water with a ladle. Reserve.
3. While the pasta cooks, toast the crushed black pepper in a large skillet over medium heat for 1 to 2 minutes, until it releases all its aromas.
4. In a bowl, mix the Pecorino Romano with the freshly grated Parmesan. Gradually add a little hot cooking water while mixing to obtain a smooth and homogeneous cream.
5. Add the drained pasta to the pan with the toasted pepper. Pour the cheese mixture over and mix vigorously off the heat (or on very low heat). Gradually add cooking water as needed so that the sauce is perfectly creamy and coats the pasta well.
6. Create a nest of pasta on deep plates using tongs and a ladle. Finish with a little grated Parmesan and a few twists of the pepper mill.
