Recipe Remake: Via Carota Cacio e Pepe
eatingmynyc / October 12, 2020
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Simply put, Via Carota’s Cacio e Pepe is the best in the city. It’s creamy, cheesy, perfectly al dente and just the right amount of peppery. Ingredients and timing are key when it comes recreating this dish, so search for the finest pecorino and be patient for the best results!
Ingredients:
Here’s What You’ll Need
3/4 pound of dry spaghetti or tonnarelli pasta
1.5 cups of grated pecorino Romano
1/2 stick of salted butter
2 tbs black pepper, toasted
Salt
Directions:
What to Do:
1. Bring a large pot of salted water to a boil (less water than you think you need) and add in pasta. Cook for 8 minutes.
2. While pasta cooks, toast your pepper in a heated sauce pan for 5 minutes and then add in butter. Allow to simmer on low
3. Add one cup of reserve pasta water to the pan along with pecorino Romano. Stir on medium heat until a sauce forms.
4. Add in pasta and more pasta water, if needed.
5. Once you get a perfectly creamy consistency, serve and top with more freshly grated pecorino cheese. Enjoy!
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