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Here are the ingridients that are needed to serve a heavenly Cacio e Pepe:
- You need 2 TSP of Black Peppercorns,.
- You need 5 of Pink Peppercorns,.
- Take 200 g of Good Quality Linguine,.
- Use of Sea Salt, For Seasoning.
- Use of Pecorino Romano Freshly Grated, A Good Handful.
Ready with the ingridients? Here are the sequences on producing Cacio e Pepe:
- In a skillet over medium heat, add in black and pink peppercorns. Toast until aromatic. Transfer into a mortar and grind the peppercorns coarsely with pestle. Set aside..
- In the same skillet over medium heat, add 400ml of hot water and 100g of linguine. Season the water with salt until the water taste like the ocean. Cook the pasta until al dente..
- Remove the pasta. What you are left with is starchy pasta water. *Do not discard this water.* Add hot water into the pasta water until it reaches 400ml..
- Add in the remaining 100g of pasta. Taste the water if any more salt is needed. Cook until the pasta is al dente..
- It is simple calculation that when the pasta is almost al dente, the liquid will almost evaporate. Add in the ground pepper..
- Toss to combine well. Remove from heat. Toss in the cheese. Transfer into serving plate. Serve immediately..
The addition of garlic changes the dish but it is still tasty. When making cacio e pepe, less is more. Cacio e pepe an elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil. Cacio e pepe is the most divine pasta dish made with simple, high quality ingredients. Tender noodles tossed in a two-cheese blend and a hint of cream ensure luscious forkfuls.
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