Blue Beard Durum Spaghetti Recipe
'Cacio e Pepe', Black Pepper, Challerhocker
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Ingredients
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Pasta & Cooking Liquid
Cheese & Seasoning (Cacio e Pepe style)
Finish & Garnish
Method
Pasta & Cooking Liquid
- 1
Bring water to a boil
Fill a large pot with 5–6 quarts (about 4.5–5.5 L) of water and bring to a rolling boil. Add 1.5 tablespoons kosher salt once boiling.
- 2
Cook spaghetti
Add 12 oz durum wheat spaghetti to the boiling, salted water and cook, stirring occasionally, until just shy of al dente (follow package time minus 1–2 minutes), about 8–10 minutes depending on pasta. Reserve 1.5 cups of pasta cooking water, then drain the pasta, leaving it slightly wet.
Cheese & Seasoning (Cacio e Pepe style)
- 3
Toast cracked black pepper
While the pasta cooks, heat a large wide sauté pan over medium heat. Add 2 tablespoons fresh cracked black pepper and toast, stirring constantly, for about 30–45 seconds until aromatic but not burned. Reduce heat to low and add 1 tablespoon extra-virgin olive oil and 2 tablespoons unsalted butter to melt.
- 4
Make cheese emulsion (pepper-cheese sauce)
In a heatproof bowl, combine 8 oz finely grated Challerhocker and 1 cup finely grated Parmesan. Add 1/2 cup of the reserved hot pasta water and whisk to make a smooth paste. The mixture will be thick — this is the base for the emulsion.
- 5
Emulsify with pasta
Add the drained spaghetti to the sauté pan with toasted pepper and melted butter/olive oil over low heat. Toss to coat for 20–30 seconds. Remove pan from direct heat. Working quickly, add the cheese paste and toss or use tongs to lift the pasta while gradually adding the remaining reserved pasta water (up to 1 cup more, in 1/4 cup increments) until the cheese melts and forms a glossy, creamy sauce that clings to the pasta. If the sauce looks grainy, add a splash more starchy water and continue tossing until smooth. Adjust salt lightly to taste.
Finish & Garnish
- 6
Finish with Challerhocker
When the sauce is creamy and coats the spaghetti, sprinkle in an additional 1 oz grated Challerhocker and toss briefly off heat so it melts into the sauce, contributing a pronounced nutty, tangy, slightly gooey character unique to Challerhocker.
- 7
Plate and garnish
Divide the spaghetti among 4 warmed plates (serves 4). Finish each plate with a light dusting of extra grated Challerhocker, 1/8–1/4 teaspoon extra cracked black pepper (or to taste), and a pinch (about 1/2 teaspoon total) of minced fresh parsley for color. Serve immediately.