Food Cravings - Cacio e Pepe (How To Make Cacio e Pepe) Best Recipe!

This is a recipe that's very simple to make, using basic ingredients, but you'll feel like you're in Rome. You know the saying:"When in Rome, do as the Romans do?" Well, with Cacio e Pepe, you'll be doing just that! This is an ancient Roman dish, that has withstood the test of time immemorial. It has made its way into modern times, as a staple in Italian cooking! From the hustle and, bustle of busy streets in Rome, to various cities across America, you'll find Cacio e Pepe anywhere, that's if you know just where to look!
I'm going to break it down for you into basic components, using a more hands on, do it yourself approach, as I do in all my recipes. Here's what you'll need:

                                                          Bucatini Pasta
                                                          Parmegiano Regiano
                                                          Pecorino Romano
                                                          Pasta Water (reserved)
                                                          Salt
                                                          Pepper
                                                          Butter
                                                          Olive Oil
You'll notice that, for this recipe, there are no exact measurements, so you'll have to eyeball it, like everyone else does. This will teach you to get a feel of what you see, and how you move during the execution of the dish itself. The rest is history! That's right, you make history with every recipe you make as, you create, and recreate all that is tasty in this case!

First off, you'll boil a pot of water, then salt it and add a drizzle of olive oil, then mix well until dissolved. I usually, wait until the water reaches a boil before salting. That's just a rule of thumb. Next, you'll add in the Bucatini. For this recipe, the reason I say Bucatini works best, is because it's hollow with a long hole the size of the pasta strand. You know what that means? Well? What it means is, the cheese sauce will have a place to course through, once you mix everything together for the finale!

Once the pasta is done boiling,(7 minutes to be exact!)simply ladle a few cups in reserve, and transfer it to a separate bowl. Keep the ladle because, you'll need it later. Drain the rest of the pasta water using a colander, and set aside. Now, for the sauce! In a separate bowl, preferably, one you use to prep. ingredients in, you'll grate half cup of Parmesan, and equal amounts of Pecorino. I use a micro plane for this, because it works best.
Once the cheese is grated, you'll set that aside and heat a medium sized pan on medium high heat. Drizzle in some olive oil, then add a few teaspoons of freshly cracked black pepper, and add in some butter. Once the butter begins gently melting, this is your cue to start the sauce.

For the sauce, you'll need a whisk. Once you start whisking the cheese dry, start adding in the pasta water gradually, while maintaining a constant streamline of liquid. I usually do this procedure single handed. It's important to remember that liquid is key. You want a soft yet stiff paste then, add the pasta to the pan, and dump in the cheese paste. Once the cheese paste is in, turn off the heat, and drizzle in another ladle of pasta water at a constant streamline, while you mix it around. This should get a creamy consistency to develop. Your sauce is ready, and now you're ready to eat! But First! You'll need to top your creation with a generous amount of freshly cracked black pepper(preferably one that came from a pepper mill).

I hope you've enjoyed my take on Cacio e Pepe. Now that you've learned how to make it, you'll be dazzling your family and friends, in no time! I hope to see you in the next video recipe!

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