Cacio e pepe
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Adam Price
TV chef & cookbook author
In collaboration with Adam Price, here is his recipe for cacio e pepe. The dish consists of few ingredients and doesn't take longer to make than it takes you to cook your pasta - but you won't compromise on taste because of it.
The flavors in the dish come from the pepper and the cheese, so it's worth prioritizing good quality. The dish's consistency comes from the cheese meeting the starch-rich pasta water and becoming a delicious, creamy sauce that hugs the pasta.
Servings
: 4
people
Ingredients
400
g
dried pasta
1
tbsp
whole pepper
1
tbsp
butter
2
handfuls
grated pecorino
1
handful
grated parmesan
Optionally 1 pinch of fresh herbs (e.g. parsley or basil)
Salt
Avoid screen shutting off
Instructions
Step 1/9
Crush the pepper coarsely in a mortar or with a rolling pin.
Step 2/9
Toast the pepper in a dry pan that is large enough to hold all the pasta.
Step 3/9
Meanwhile, put the pasta in a pot with plenty of salted water.
Step 4/9
When the pepper has been toasted for 2-3 minutes, add a tablespoon of butter to the pan. Let it foam up, then add a couple of large spoonfuls of pasta water.
Step 5/9
Turn down the heat and let it simmer a bit.
Step 6/9
When the pasta is half done, fish it out of the pot and transfer it to the pan.
Step 7/9
Gradually add pasta water from the pot while the pasta finishes cooking in the pan – a bit like making risotto.
Step 8/9
When the pasta is almost al dente, add the cheese a little at a time while constantly stirring in the pan. Add a bit more pasta water along the way if needed, so the dish ends up creamy and delicious.
Step 9/9
Serve immediately with extra cheese sprinkled on top.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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