Cacio e Pepe
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
-
- Total Time
- 25mins
-
- Serves
- 4
-
- Calories
- 656
Originating in Rome, this dish literally translates as ‘cheese and pepper’ and is perfect for a quick, comforting meal when you need one. The freshly ground black pepper is slightly spicy and fragrant, and the pasta water emulsifies with the blend of parmesan and pecorino to create a sauce so rich and creamy that everyone will be shocked to discover there’s no cream in the recipe.
recipe updated Jan 30, 2025
Ingredients
-
- Water
- 3 kg
-
- Parmesan cheese
- 150 g
-
- Salt
- 1 teaspoon
-
- Butter
- 3 tablespoons
-
- Black pepper
- 1 tablespoon
-
- Pecorino cheese
- 60 g
-
- Rigatoni pasta
- 400 g
Tools
-
Cooking Chef XL
-
Colander
-
Jug
Step preview
- Add the ingredients into the appliance bowl, fit the splashguard
- Heat until just boiling - 5 minutes, 130ºC, speed Off
- Then add pasta
- Cook until al dente - 10 minutes, 110ºC, speed Off
- Drain the pasta in a colander, reserving 350ml of the pasta water in a jug and set aside
- Fit the Stir Tool
- Add butter into the appliance bowl
- Heat until melted - 1 minute, 110ºC, speed Stir 1
- Then add pepper
- Stir until combined - 2 minutes, 110ºC, speed Stir 2
- Then add the reserved pasta water
- Heat until hot - 2 minutes, 110ºC, speed Stir 2
- Then add the cooked pasta and the ingredients
- Cook until creamy - 2 minutes, 80ºC, speed Min
- Then add cheese
- Stir until combined - 1 minute, speed Min
- Serve