Cacio E Pepe Recipe by Daniel Lim
Cacio e Pepe Cooking Instructions 1 In a skillet over medium heat, add in black and pink peppercorns. Toast until aromatic. Transfer into a mortar and grind the peppercorns coarsely with pestle. Set aside. 2 In the same skillet over medium heat, add 400ml of hot water and 100g of linguine. Season the water with salt until the water taste like the ocean. Cook the pasta until al dente. 3 Remove the pasta. What you are left with is starchy pasta water. *Do not discard this water.* Add hot water into the pasta water until it reaches 400ml. 4 Add in the remaining 100g of pasta. Taste the water if any more salt is needed. Cook until the pasta is al dente. 5 It is simple calculation that when the pasta is almost al dente, the liquid will almost evaporate. Add in the ground pepper. 6 Toss to combine well. Remove from heat. Toss in the cheese. Transfer into serving plate. Serve immediately. 1 In a skillet over medium heat, add in black and pink peppercorns. Toast until aromatic. Transfer into a mortar and grind the peppercorns coarsely with pestle. Set aside. 1 In a skillet over medium heat, add in black and pink peppercorns. Toast until aromatic. Transfer into a mortar and grind the peppercorns coarsely with pestle. Set aside. 2 In the same skillet over medium heat, add 400ml of hot water and 100g of linguine. Season the water with salt until the water taste like the ocean. Cook the pasta until al dente. 2 In the same skillet over medium heat, add 400ml of hot water and 100g of linguine. Season the water with salt until the water taste like the ocean. Cook the pasta until al dente. 3 Remove the pasta. What you are left with is starchy pasta water. *Do not discard this water.* Add hot water into the pasta water until it reaches 400ml. 3 Remove the pasta. What you are left with is starchy pasta water. *Do not discard this water.* Add hot water into the pasta water until it reaches 400ml. 4 Add in the remaining 100g of pasta. Taste the water if any more salt is needed. Cook until the pasta is al dente. 4 Add in the remaining 100g of pasta. Taste the water if any more salt is needed. Cook until the pasta is al dente. 5 It is simple calculation that when the pasta is almost al dente, the liquid will almost evaporate. Add in the ground pepper. 5 It is simple calculation that when the pasta is almost al dente, the liquid will almost evaporate. Add in the ground pepper. 6 Toss to combine well. Remove from heat. Toss in the cheese. Transfer into serving plate. Serve immediately. 6 Toss to combine well. Remove from heat. Toss in the cheese. Transfer into serving plate. Serve immediately. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Red Bean and Ground Beef Stew Swedish meat balls Creamy wine chicken Corn Soufflé Quarantine Cabbage Soup Red Bean and Ground Beef Stew Swedish meat balls Creamy wine chicken Corn Soufflé Quarantine Cabbage Soup Meetha paratha Boondi ky ladu Pizza Margarita Creamy jelly custard Copycat KFC bowl Chikin Katsu Sando Nylon chevdo Charotar style Fruits Custard Aubergine slice with bolognese topped with mozzarella!!! Sautéd Mixed Veggies Meetha paratha Boondi ky ladu Pizza Margarita Creamy jelly custard Copycat KFC bowl Chikin Katsu Sando Nylon chevdo Charotar style Fruits Custard Aubergine slice with bolognese topped with mozzarella!!! Sautéd Mixed Veggies