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Cacio e Pepe (Ketchup Pepe)
A classic Roman pasta elevated with toasted cherry peppercorns, Pecorino Romano, and a silky emulsified sauce. No hacks, just technique: toast and grind pepper, use a concentrated starchy pasta water, and finish the sauce off‑heat for a creamy, pepper‑forward dish that feels like buttered noodles for adults.
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Cost Breakdown
Critical Success Points
- • Toasting the peppercorns to release aroma
- • Grinding pepper to a mix of coarse and fine particles
- • Using highly starchy pasta water for the emulsion
- • Adding cheese off‑heat to prevent clumping
Safety Warnings
- • Boiling water can cause severe burns – handle the pot with oven mitts.
- • The skillet and ladle become very hot; use heat‑proof handles.
- • Grating cheese produces sharp edges – keep fingers clear of the grater.
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