Comfort food: The recipe for the perfect cacio pepe e limone pasta
Chef Pietro Volontè , in charge of the kitchens at Cherry — a new culinary nugget signed Indie Group and &LANA — gives us the secrets to making this emblematic Italian dish a success.
For 4 people.
Ingredients :
- 360gr of spaghetti
- 220gr of Pecorino Romano
- 25gr of black pepper
- 1 lemon
Preparation :
FOR THE PECORINO:
Finely grate the pecorino and grind the pepper.
FOR THE SPAGHETTI:
Cook the spaghetti in salted water for three quarters of their cooking time. At the same time, heat a pan with the pepper.
Once past three quarters of cooking, place the spaghetti in the pan, add a little cooking water and finish cooking the spaghetti al dente .
Then add the pecorino.
Plate garnishing:
Arrange the spaghetti in a deep dish. Finish with black pepper and lemon zest.
NB: The recipe uses a common principle in Italian cuisine, that of using the starch from boiling salted cooking water as a binder to create a rich and creamy sauce. The heat melts the cheese, while the starch in the water helps bind the pepper and cheese together in the pasta.
Dish to be enjoyed on site at the Cherry restaurant
22 Rue du Portalet, 83990 Saint-Tropez
