How to make Soho House Rome's Cacio e Pepe
The chefs from Soho House Rome share their recipe for one of the city’s most famous dishes, Cacio e Pepe
Ingredients
300 g/ 10.5 oz tonnarelli pasta (or coarse-textured spaghetti)
200 ml/ 6.75 fl oz pasta water
200 g/ 7 oz Pecorino Romano, grated
½ tsp black pepper, freshly ground
Method
1. Bring a large pan of salted water to the boil and add the pasta. Cook for a few minutes, then carefully remove 200ml of pasta water and set aside.
2. In a bowl, whisk together 100ml of the pasta water, the cheese and black pepper.
3. When the pasta has two minutes left to cook, drain and return it to the pan over a low heat. Add the cheese mixture and toss to coat the pasta thoroughly. Add a little more pasta water if needed - you want a smooth, silky sauce with the consistency of double cream.
4. Add extra more cheese and a twist of black pepper. Divide and serve in two bowls.
This recipe serves two
