Luciano’s Foolproof Cacio e Pepe Recipe
Luciano Monosillio's restaurant-style foolproof technique for making cacio e pepe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theshortli.st.
Cooking tools:
- Mortar and pestle
- Blender
- Kitchen scale
- Skillet
- Saucepan
- Pot
- Stove
- Oven
- Colander
- Ladle
- Spoon
- Measuring cup
- Mixing bowl
- Plate
Ingredients
- 120 g Pecorino Romano (Freshly Grated)
- 150 g Grana Padano (Freshly Grated)
- 6 g Toasted Whole Sarawak or Whole Tellicherry Peppercorns
- 240 g Tonnarelli, Lombrichelli, or Pici*
- 20 g Extra Virgin Olive Oil
- 5 g (2 tsp) Corn Starch
- 50 ml Pasta Water
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