Pecorino Giuseppe Savini. Recipe
Make Pecorino Giuseppe Savini. Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Sauce Base
Cheese & Emulsion
Finishing & Garnish
Method
Pasta & Sauce Base
- 1
Bring water to a boil
Fill a large pot with at least 4–5 liters (or about 4 quarts) of water and bring to a rolling boil. Add the sea salt once boiling.
- 2
Cook the pasta
Add 12 oz spaghetti (or bucatini) and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 1/2 cups of the starchy pasta cooking water, then drain the pasta and set aside.
- 3
Infuse oil and build base
While pasta cooks, heat 2 tbs extra-virgin olive oil in a wide sauté pan over medium-low heat. Add the sliced garlic and minced shallot and sweat gently until translucent and fragrant (about 2–3 minutes). Do not brown the garlic. Add 1 tbs dry white wine and let it reduce for 30–45 seconds. Add the freshly cracked black pepper and stir for 15–20 seconds to bloom the spice.
Cheese & Emulsion
- 4
Make a warm cheese emulsion
In a medium mixing bowl, combine 1.5 cups finely grated Pecorino Romano with 1 tbs cold whole milk (or light cream). Stir briefly. Add 3 tbs cold cubed unsalted butter. The cold dairy helps create a glossy emulsion when combined with hot pasta and starchy water.
- 5
Temper cheese with reserved water
Ladle about 1/2 cup very hot reserved pasta water into the Pecorino mixture and whisk quickly to form a smooth, slightly loose sauce. Repeat, adding reserved pasta water a couple tablespoons at a time until the mixture is creamy and pourable but not too thin (you will use about 1/2–3/4 cup total depending on cheese hydration).
- 6
Combine pasta and sauce
Add the drained pasta to the sauté pan with the garlic–pepper oil. Toss briefly over low heat to coat the strands. Remove the pan from direct heat. Pour the tempered Pecorino emulsion over the pasta and toss vigorously (or use tongs and a spoon) to emulsify the cheese with the remaining pasta water in the pan. If the sauce is too thick, add more reserved pasta water a few tablespoons at a time until the sauce is silky and clings to each strand. The butter will melt and help create a glossy finish.
Finishing & Garnish
- 7
Adjust seasoning and serve
Taste and adjust seasoning — Pecorino is salty, so you likely won't need extra salt; add more cracked black pepper if desired. Transfer the pasta to warmed bowls. Sprinkle with an extra 1/4 cup grated Pecorino, chopped parsley, and optional lemon zest for brightness. Serve immediately.