Cacio e Pepe (The Foolproof Way)

Step 2: Blend the sauce

  • Cheese & black pepper sauce

    • pecorino romano
      , finely grated
      150 g1.5 part
    • parmigiano reggiano
      , finely grated
      100 g1 part
    • olive oil
      15 ga spoonful
    • black pepper
      , freshly cracked
      to taste
    • reserved cornstarch gel

Add the cheeses, olive oil, and as much fresh cracked black pepper as desired to a blender or food processor (alternatively, use a tall container and a hand blender).

Pulse once or twice. Then, pour in all of the reserved cornstarch .

Blend everything to create a thick, stable of the cheese, pepper, and gel.

Proceed with the recipe right away, or store in the fridge for 3 to 5 days whenever you are ready to make a serving of pasta.

  • Note: the reserved sauce will make extra, enough to dress a few servings of dried spaghetti.
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