Cacio e Pepe With Chef Carl Warren
Cacio e Pepe is a simple sauce which translates directly to "Cheese and Pepper." Despite only containing a couple ingredients, this sauce can be a little complex to get right, hint – it's all about the pasta water. Chef Carl Warren walks us through the steps to emulsifying a creamy Cacio e Pepe sauce using our Ricotta Cavatelli. If you're looking to cook your Pasta Club delivery you can skip the emulsification steps as we've done that for you, your sauce is ready to heat and toss with your pasta.
75g Grated Pecorino Romano
Cracked Black Pepper
Ground Szechuan Pepper (optional)
300g Ricotta Cavatelli
Bring salty water to a boil for your pasta, add your cavatelli noodles from frozen. Cook for 3-4 minutes until Al Dente. Strain your cavatelli noodles and be sure to save your pasta water in a separate bowl. In a pan, heat a 1/2 cup of pasta water and allow to simmer. Add your noodles and allow some of the starch to cook into the water. Add a handful of Pecorino Romano and stir into the pasta, continue to add pasta water as necessary to keep a runny consistency while you stir in the cheese. Add cheese and water until your sauce is creamy and emulsified. Season heavily with fresh cracked pepper and garnish with extra Pecorino Romano.