Cacio E Pepe Recipe
Black Pepper, Parmigiano Reggiano Espuma, Squid Ink Spaghetti
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Ingredients
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Cacio E Pepe Ingredients
Method
Preparation Instructions
- 1
Cook the Spaghetti
In a large pot, bring 2 liters of water to a boil. Add salt to taste. Cook the squid ink spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- 2
Make the Parmigiano Reggiano Espuma
In a saucepan, combine the heavy cream and grated Parmigiano Reggiano over low heat. Stir until the cheese has melted and the mixture is smooth. Use an immersion blender or a whipped cream siphon to aerate the mixture, creating a light espuma.
- 3
Combine Pasta and Seasoning
In the same pot used to cook the spaghetti, add the drained pasta back in. Toss with freshly cracked black pepper and a little reserved pasta water to create a creamy sauce. Adjust the seasoning with salt if needed.
- 4
Serve
Plate the squid ink spaghetti, adding a generous dollop of Parmigiano Reggiano espuma on top. Finish with an extra sprinkle of black pepper for garnish.
