THE CREAMLESS PEPPER-SILK

(Our Play on Cacio e Pepe)

THE CREAMLESS PEPPER-SILK

Ingredients: 200g Tonnarelli or Spaghetti, 2 tbsp Black peppercorns (freshly toasted and crushed), 100g Pecorino Romano (finely grated), 100ml Pasta water...

Ingredients

  • 200g Tonnarelli or Spaghetti
  • 2 tbsp Black peppercorns (freshly toasted and crushed)
  • 100g Pecorino Romano (finely grated)
  • 100ml Pasta water

Cooking Method

  1. The Scorch Toast the crushed pepper in a dry pan on high heat until the aroma is sharp and aggressive.
  2. The Bloom Add a 30ml splash of pasta water to the pepper; boil for 1 minute to create a peppery 'tea'.
  3. The Marriage Add the cooked pasta and another 50ml of water; toss vigorously while slowly adding the cheese.
  4. The Silk Merge Keep tossing until the cheese melts into a thick, peppery cream—never add actual cream!.
  5. The Final Flourish Finish with a final dust of raw black pepper.

Cuisine: Italian

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