Cacio E Pepe Recipe
roasted garlic & fennel cream sauce, house made ricotta, provolone, mozzarella, parmesan, fresh cracked black peppercorns
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Ingredients
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Pasta
Roasted Garlic & Fennel Cream Sauce
Cheeses
Seasoning
Method
Pasta Preparation
- 1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- 2
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta cooking water for later use.
- 3
Drain Spaghetti
Drain the spaghetti and set aside.
Roasted Garlic & Fennel Cream Sauce
- 4
Prepare Garlic
Preheat the oven to 200°C (400°F). Wrap the garlic cloves in aluminum foil with a drizzle of olive oil and a pinch of salt. Roast in the oven for 25-30 minutes until soft.
- 5
- 6
Blend the Sauce
Once the garlic is roasted, squeeze the cloves out of their skins into a blender. Add the sautéed fennel and heavy cream. Blend until smooth. Season with salt to taste.
Combining the Dish
- 7
Combine Pasta and Sauce
In a large mixing bowl, combine the drained spaghetti with the roasted garlic and fennel cream sauce. Mix well, adding reserved pasta water as needed to achieve desired creaminess.
- 8
Add Cheeses
Fold in the house made ricotta, provolone, mozzarella, and parmesan cheese into the pasta and sauce mixture until well combined and cheeses are melted.
- 9
Season with Pepper
Generously add fresh cracked black peppercorns to the mixture and mix until evenly distributed.