Delicious Italian Cacio e Pepe Recipe | Discover This Game-Changing Pasta Secret | Vicky Ratnani

#cacioepepe #italiancuisine #presidentbutter #chefvickyratnani

Dive into the flavours of Cacio e Pepe! In this recipe, I’m taking a classic Italian dish to new heights with the creamy, luxurious addition of Président Unsalted Butter. This traditional Roman pasta, which translates to “cheese and pepper,” is all about simplicity and bold flavours, featuring just a handful of ingredients that come together to create an unforgettable dish.

In this video, we’ll guide you step-by-step through:

Perfecting the Pasta: How to cook your pasta to the ideal al dente texture, making it perfect for soaking up all that rich, buttery sauce.
Creating the Silky Sauce: By using Président Unsalted Butter along with freshly cracked black pepper and aged Pecorino Romano cheese, we’ll show you how to create that creamy, glossy sauce Cacio e Pepe is famous for.
Bringing It All Together: Discover how to mix the hot pasta with the buttery cheese and pepper blend for a perfectly emulsified, silky sauce.

👨‍🍳 Ingredients You’ll Need:

Black peppercorns – 20 grams
Salt – As required
Water – For boiling pasta
Spaghetti – 200 grams
Bird’s eye chilies – 2-3 (slit in half)
President Unsalted butter – 100 grams (for the sauce)
Cracked black pepper powder – 1 tablespoon
Lemon zest – 1/2 lemon
Pasta water stock – 100 ml
Pecorino Romano cheese (grated) – 30-40 grams
President Salted butter – 100 grams (for the sauce)
Heavy cream – A little (for garnish)
Grated Pecorino Romano cheese – For topping
Fresh parsley – For garnish

Process:
• Roast the black pepper: Take 20 grams of black peppercorns and roast them lightly in a dry pan. Once roasted, transfer them to a grinding stone or mortar and let them cool slightly. Grind the pepper manually and add a pinch of salt to enhance the flavour. Set it aside.
• Boil the pasta: Bring water to a boil in a separate pot and add salt as required. Once the water is boiling, add 200 grams of spaghetti and cook until al dente (follow package instructions for timing). Reserve about 100 ml of pasta water before draining.
• Prepare the sauce: In a pan, melt 100 grams of unsalted butter over medium heat. Add 1 tablespoon of freshly cracked black pepper powder and 2-3 slit bird’s eye chillies. Add the zest of half a lemon and stir well. Pour in 100 ml of pasta water stock and mix to combine. Season with a little salt to taste.
• Finish the sauce: Add 30-40 grams of grated Pecorino Romano cheese to the sauce, stirring until the cheese melts and combines with the butter and water mixture.
• Combine the pasta and sauce: Add the drained spaghetti into the sauce and toss it well to coat evenly. Add 100 grams of salted butter to the pasta and toss again, allowing the butter to melt and create a creamy texture.
• Final touches: Drizzle a little heavy cream on top and mix gently. Serve the pasta on a plate, and top with more grated Pecorino Romano cheese and fresh parsley for garnish.

From achieving that perfect creamy consistency to balancing the pepper and cheese for a beautiful harmony of flavors, this recipe is all about mastering a few simple ingredients to create an impressive meal.

🔥 Tip: For best results, grind your black pepper fresh and use high-quality cheese for the ultimate authentic taste.

#CacioEPepe #ButterLovers #PresidentButter #ItalianClassics #SimpleAndDelicious #EasyPasta #FlavorfulTradition #HomeCooking

Get ready to experience the essence of Italian cuisine with this easy, indulgent Cacio e Pepe! 🍝💛

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