Print
Cacio e Pepe Spaghetti aka Cheese and Pepper Pasta

Spaghetti Cacio e Pepe

Our friend, Laine Coleman, tasted this dish while in New York, lunching at Eataly. He described it with such passion and fervor that I had to make it myself. This is a very special recipe. The dish is seemingly simple, yet preparing the sauce does take determination and time. All so worth it. Thank you, Laine, for your inspiration!

Course Pasta
Cuisine Italian (Roman)
Servings 4 servings
Author Valerie Lugonja inspired by the recipe from Chef Riccardo Orfino

Ingredients

  • 360 grams spaghetti preferably Afeltra (or another pasta from Gragnano; see notes)
  • 300 grams Caciocavallo diced into cubes
  • 500 grams whole milk
  • Pecorino Romano grated, to taste
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Extra virgin olive oil to taste

Instructions

Thermomix Instructions for the Sauce

  1. Weigh Caciocavallo and milk into TM bowl; set time for 8 minutes, temperature to Varoma on speed 2 with simmering basket on top of lid
  2. As soon as milk and cheese start to boil, set time for 40 minutes, temperature to 90C and speed soft stir (check a couple of times throughout to stir thoroughly)
  3. Ensure curds have separated from the liquid; strain curds and discard (think: tasty cheesy milk) leaving only the liquid Caciocavallo sauce (see notes)
  4. Remove sauce to heavy pan; simmer Caciocavallo sauce on low bubble to reduce amount of liquid to desired thickness and season with freshly grated black pepper

Thermomix Instructions for the Pasta and Putting it all Together

  1. While sauce is brewing in TM machine, near end of 40 minutes, bring large pot of water to boil; season with salt
  2. Cook spaghetti until just before al dente (or one minute less than instructions on package); drain and add to the pan with the reduced Caciocavallo sauce
  3. Increase heat to medium, toss to coat well for about 5-6 minutes as the pasta finishes cooking in the sauce and the sauce thickens and adheres to the pasta
  4. Finish with more freshly ground black pepper and freshly-grated pecorino cheese, to taste
  5. Serve in four warmed bowls; Buon appetito!

Instructions for the Caciocavallo Sauce

  1. In a large saucepan, bring the Caciocavallo and the whole milk to a boil; then cook over low flame for approximately 40 minutes, stirring occasionally
  2. When curds have separated from the liquid (about 40 minutes), strain curds and discard (think: tasty cheesy milk): Be sure to leave only Caciocavallo sauce behind with no solids
  3. Continue to cook Caciocavallo sauce, reducing amount of liquid; season with freshly grated black pepper

Instructions for the Pasta and Putting it all Together

  1. While sauce is brewing, bring large pot of water to boil; season with salt
  2. Cook spaghetti until just one minute before recommended cooking time on package; drain and transfer to saucepan with Caciocavallo sauce
  3. Toss to coat well for about 2 minutes or until sauce thickens and adheres to pasta and the pasta will finish cooking in the sauce
  4. Finish with more black pepper and freshly-grated pecorino cheese, to taste
  5. Serve in four warmed bowls; Buon appetito!

Recipe Notes

This recipe is inspired by the recipe by Chef Riccardo Orfino from the EATALY website, but the instructions have been significantly changed. The Thermomix Instructions are completely my own.

The Caciocavallo cheese came in 370-375 gram portions, according to the print on the package, yet when weighing them at home, each was only 235 grams exactly. That is a huge discrepancy. I had intended to purchase enough to make it again but had to use both portions, sans 170 grams, to make just the one recipe.

The Caciocavallo Silano PDO cheese from the Granarolo Group as preferred by Chef Orfino can be seen here.

The Spaghetti recommended from the Granarolo Group as preferred by Chef Orfino can be seen here.