Marko Koskinen, Kitchen Manager at the Baltic Princess, tips on how to create the perfect Cacio e Pepe. The ingredients of this great everyday food can almost always be found in the closet.
Cacio e Pepe is full of flavor, even though the pasta is made from quite simple ingredients. Adobe Stock / AOP
Italian restaurants and written by Italian cookbook Marko Koskinen Loves Italian cuisine, which is largely based on high quality ingredients and simplicity.
If Koskinen had to choose one favorite food from Italian kitchen, it would definitely be Cacio e pepe.
Cacio e Pepe is a pasta food that only requires a couple of ingredients. However, it requires a bit of training to make the composition the right one.
Pasta boiling water is one of the essential cacio e Pepe raw materials. It is also advisable to save boiling water in other pastes where the sauce is mixed with the pasta, as the boiling water makes the final result silky.
Cacio e pepe means cheese and pepper as its name implies. Orthodox Cacio E Pepe is created by using black pepper and pecorino cheese.
In mind
Do not rinse the pasta with water after cooking, as the starch contributes to the sauce to stick to the pasta.
This is how Cacio E Pepe is completed in the home kitchen.
Cacio e pepe
tonnarelli pasta (or spaghetti or linguine)
black pepper
Pecorino Romano cheese
salt
paste boiling water
1. Roast whole black pepper in a dry pan. Then crush in a hill or mill.
2. Boil the pasta in plenty of salted water.
3. Put the pepper crush in the pan, add hot pasta and grated cheese.
4. Add a little pasta boiling water and mix well.
5. Finish with olive oil if desired.
Recipe: Marko Koskinen