I Tried The Foolproof Cacio e Pepe from @bingingwithbabish

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Bring a large pot of water to the boil, add a tablespoon of salt and let it dissolve.
2. Add the spaghettoni and cook according to the packet time for al dente.
3. When about 2 minutes of cooking remain, scoop out a mugful of pasta water and set it aside.
4. Put the finely grated Pecorino Romano (and Parmigiano, if using) in a blender with a splash of pasta water, and blend, adding small amounts of water, until smooth and creamy. Set aside.
5. Melt the butter in a pan over medium-low heat.
6. Crack plenty of fresh pepper into the pan.
7. Once the butter has melted, reduce the heat to low.
8. Lift the cooked al dente pasta with tongs straight into the pan and toss until every strand is coated in butter.
9. Add a few splashes of pasta water to keep the mixture creamy, then turn off the heat.
10. Add the pecorino cream and toss until the pasta is fully coated. Season generously with pepper.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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