the Breville Test Kitchen

Essential Cacio e Pepe Sauce

Name: Essential Cacio e Pepe Sauce
Cook time: 1200 s
Total time: 1200 s
Yield: Serves 4
Ingredients: 100 g pecorino cheese - coarsely chopped; 45 g Parmigiano-Reggiano cheese - coarsely chopped; 115 g unsalted butter - at room temperature, chopped; 1 large egg yolk; 1½ tsp ground black pepper; 1½ tbsp kosher salt; 450 g dried fettuccine; Freshly ground black pepper - to season

Simple ingredients come together to form a rich, creamy pasta sauce with the warm hum of black pepper. Honest, easy comfort food at its best and on the table in 20 minutes.

the Paradice™ 9

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20 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

100 g pecorino cheese
coarsely chopped
45 g Parmigiano-Reggiano cheese
coarsely chopped
115 g unsalted butter
at room temperature, chopped
1 large egg yolk
1½ tsp ground black pepper
1½ tbsp kosher salt
450 g dried fettuccine
Freshly ground black pepper
to season

Instructions

1
Place a large saucepan of water over high heat and bring to a boil. Meanwhile, continue to the next step.
2
Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the pecorino and parmesan and process until the cheese resembles coarse crumbs. Remove 3 tablespoons of the cheese and set aside for serving. Add the butter, egg yolk and black pepper and process until combined. Transfer to a large heatproof bowl.
3
Once the water has boiled, add the salt and return to a boil. Add the fettuccine. Cook, stirring occasionally, according to the packet instructions, until just tender. Remove and reserve 2 cups (480ml) of the cooking water. Drain the pasta.
4
Add the hot pasta to the butter mixture and stir. Add 1 cup (240ml) of the cooking water and continue stirring until the butter has melted. Add more cooking water, if necessary.
5
Divide the pasta among serving bowls. Sprinkle with the reserved cheese, season with freshly ground black pepper and serve.