Foolproof Cacio e Pepe | Classic Roman Pasta Recipe – Diaspora Co.

Photo by:

Asha Loupy

Classic cacio e pepe may have a short ingredient list—just pasta, black pepper, pecorino cheese, and pasta cooking water—but it is one of the easiest pasta dishes to mess up. There are a lot of different techniques to foolproof the recipe, from reducing the amount of water to boil the pasta in (creating starchier water for the sauce) to making a paste with the cheese and cold water or a cornstarch and water slurry. After trying an array of methods, we landed on one that creates a luscious, silky pepper-forward sauce.

The two main components of the perfect sauce are: starch and temperature. Starch helps bind and emulsify the sauce, so to get the most starch for your buck, adding a cornstarch slurry into the mix lessens the opportunity for the sauce to get gloppy. Secondarily, grating cheeses, like Pecorino Romano and Parmigiano-Reggiano, seize at temperatures higher than 180°F (keep in mind that boiling water is 212°F). To combat this, let the pasta and pasta cooking water cook for a moment after draining, and then add the finely grated cheese—using a microplane to get the cheese as possible also reduces the possibility that'll seize—handful by handful, slowly incorporating it with the pasta, cornstarch slurry, and some of the pasta cooking water.

Ingredients

1 tablespoon Surya Salt
½ pound (226g) spaghetti
2 teaspoons whole Aranya Black Pepper
1 teaspoon cornstarch
100 grams Pecorino Romano, finely grated on a microplane (about 2 cups, lightly packed

Methods

Place 6 cups of water in a large pot or high-rimmed skillet and bring to a boil over high heat. Then, add the salt and pasta and cook the pasta to al dente, according to the package's directions. Reserve 1 cup of the pasta cooking water, drain the cooked pasta, and let cool for 3 to 4 minutes.
While the pasta is cooking, make the pepper and cornstarch slurry. Combine the cornstarch with ⅓ cup cold water in a small bowl and mix until the cornstarch dissolves. Place the peppercorns in a mortar and gently pound into a medium-coarse powder. Heat a large skillet over medium heat, then add the ground black pepper and toast until fragrant, 30 to 60 seconds. Add the cornstarch slurry and cook, stirring frequently, until it thickens and becomes translucent, 45 seconds to 1½ minutes, then turn off the heat.
To finish the pasta, add ⅓ cup of the hot pasta cooking water to the reserved pepper-cornstarch mixture and stir to loosen up. Add the pasta and toss to coat, then add the grated Pecorino Romano one small handful at a time, sprinkling it evenly over the pasta as you stir. If the mixture starts getting a little dry, you can add a splash of the reserved pasta cooking water. Continue to add the cheese, stirring vigorously, until it is fully incorporated and a thick, creamy sauce forms. If you need to, you can turn the heat onto low if the cheese isn't fully melting, but do not overheat.
To serve, transfer to a shallow serving bowl or individual bowls or plates. Enjoy immediately.