Gino D'Acampo's Cacio e Pepe
It’s the jewel in Italy’s crown, Gino shows us around the beautiful city of Siena before heading off to his stunning hillside retreat to whip up a mouthwatering bowl of Cacio e Pepe.
Cacio e Pepe
Serves: 2
Ingredients
1 tbsp salt40 black peppercorns350g fresh pici pasta (or 225g dried pasta)100g pecorino Romano cheese (finely grated)Fresh coarse ground pepper black pepper (to serve)
Method
1. Fill a large saucepan with 3 litres of water, add 1tbsp salt. Place over a high heat and bring to the boil.
2. Crush the peppercorns in a pestle and mortar.
3. Cook the pasta in the boiling salted water for 3 minutes less than instructed on the packet, stirring occasionally.
4. Place a large frying pan over a high heat and add the crushed peppercorns. Toast for 2 minutes, stirring occasionally.
5. Pour in a ladle of the pasta water, bubble for 30 seconds and then set aside
6. Place the cheese in a bowl, pour in half a ladle of the cooking water and mix/fold with a spatula for 1 minute to create a very thick, creamy sauce.
7. Using tongs, lift the cooked pasta from the saucepan and place into the pan with the peppercorns and place over a high heat - do not discard the pasta cooking water.
8. Pour 2 ladles of the cooking water over the pasta and continue to mix with a wooden spoon, or toss, for 2 minutes.
9. Turn off the heat and immediately pour the thick cheese mixture over the pasta. Quickly start to mix all together for 30 seconds, making sure each strand is coated
10. Pour half a ladle more of the cooking water over the pasta and stir for a further minute. Keep tossing the pasta until you have a creamy cheese sauce. If needed, add a little more water to make creamier
11. Serve immediately, pouring over any remaining cheese sauce and sprinkle freshly coarse ground pepper on top.