Cacio E Pepe Rosa Recipe
Make Cacio E Pepe Rosa 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 & cooking liquids
Sauce base
Cheese & seasoning
Finishing & garnish
Method
Pasta & cooking liquids
- 1
Bring water to boil
Fill a large pot with about 4 liters of water and bring to a vigorous boil over high heat. Add 1 tablespoon fine salt once boiling.
- 2
Cook pasta
Add 12 oz spaghetti to the boiling salted water and cook until very al dente — about 1 to 2 minutes less than package instructions (usually 7–9 minutes). Stir occasionally to prevent sticking.
- 3
Reserve water
Before draining, ladle out and reserve 1 cup of the hot pasta cooking water. Drain the pasta quickly in a colander; do not rinse.
Sauce base
- 4
Sweat shallot and garlic
While pasta cooks, heat 2 tablespoons extra-virgin olive oil in a wide heavy skillet over medium heat. Add the finely minced shallot and cook, stirring, until translucent and soft, about 2–3 minutes. Add the crushed garlic and cook 30–45 seconds until fragrant but not browned.
- 5
Add tomato paste and cream
Stir in 1 teaspoon tomato paste and cook 20–30 seconds to deepen its flavor. Pour in 1 cup heavy cream, raise heat to medium-high and bring just to a gentle simmer. Reduce heat to medium-low and simmer for 2–3 minutes until the cream is slightly reduced and coats the back of a spoon.
- 6
Temper cheese into sauce
Remove the skillet from the heat. Add a few tablespoons of the reserved hot pasta water to cool the cream slightly, about 2–3 tablespoons. Gradually whisk in the grated Pecorino and Parmigiano, a handful at a time, to create a smooth, glossy, slightly thick sauce. If the sauce seems too thick, whisk in additional hot pasta water, 1 tablespoon at a time, until you reach a creamy, sauce-like consistency.
- 7
Adjust seasoning
Taste the sauce and season with 1/2 teaspoon sea salt and 1 teaspoon freshly ground black pepper (you will add more black pepper later to finish). Keep the sauce warm over the lowest heat while you combine with pasta, but avoid boiling which can separate the sauce.
Combine pasta and sauce
- 8
Add pasta to sauce
Add the drained hot pasta to the skillet with the cream-cheese sauce. Toss vigorously with tongs or two forks so each strand is coated. If the sauce is too thick or clings without coating, add reserved pasta water 1–2 tablespoons at a time until the sauce evenly coats the pasta and has a silky sheen.
- 9
Finish with pepper and oil
Crack in the remaining freshly ground black pepper (about 1 additional teaspoon, or to taste) and toss again. Drizzle 1 teaspoon extra-virgin olive oil and toss to finish.
Serve & garnish
- 10
- 11
Garnish
Sprinkle reserved extra cheese if using, a little lemon zest for brightness (optional), and a small pinch of chopped fresh parsley. Finish with a few more turns of freshly ground black pepper to emphasize the 'pepe' in cacio e pepe rosa.
- 12
Serve
Serve the Cacio e Pepe Rosa immediately while hot and creamy. Leftovers will thicken as the sauce cools.