Italian · Main
Cacio e pepe
Cacio e pepe, cuisine italienne, pour 4 convives. Comptez 45 minutes de preparation et 10 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 45 min
- Cuisson
- 10 min
- Pour
- 4
Ingrédients
- 00 farine — 200 g
- fine semolina — 100 g
- whole oeufs — 3
- Pecorino Romano, finely grated — 160 g
- black peppercorns — 8 g
- sel fin — for the water only
Méthode
- Knead flours and oeufs; rest 45 minutes. Roll to 2 mm and cut on the chitarra (or thick-cut setting) into square-section strands.
- Toast peppercorns in a dry pan 2 minutes; crush coarsely. Return two-thirds to the pan.
- Boil tonnarelli in barely salted water (the cheese is salty) 2 minutes.
- Add 150 ml pasta water to the poivre pan; simmer 30 seconds.
- Meanwhile whisk the pecorino with 80 ml cooler pasta water (about 60°C) to a smooth, thick creme.
- Drag pasta into the poivre pan, toss 45 seconds, then pull OFF the heat for 30 seconds.
- Add the cheese creme, tossing fast — the residual heat sets a silk emulsion. Adjust with drops of water.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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