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: 3½ oz pecorino cheese - coarsely chopped; 1½ oz Parmigiano-Reggiano cheese - coarsely chopped; 4 oz unsalted butter - at room temperature, chopped; 1 large egg yolk; 1½ tsp ground black pepper; 1½ tbsp kosher salt; 1 lb 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.

20 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

3½ oz pecorino cheese
coarsely chopped
1½ oz Parmigiano-Reggiano cheese
coarsely chopped
4 oz unsalted butter
at room temperature, chopped
1 large egg yolk
1½ tsp ground black pepper
1½ tbsp kosher salt
1 lb dried fettuccine
Freshly ground black pepper
to season

Instructions

1Place a large saucepan of water over high heat and bring to a boil. Meanwhile, continue to the next step.
2Carefully 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.
3Once 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 (16 fl oz) of the cooking water. Drain the pasta.
4Add the hot pasta to the butter mixture and stir. Add 1 cup (8 fl oz) of the cooking water and continue stirring until the butter has melted. Add more cooking water, if necessary.
5Divide the pasta among serving bowls. Sprinkle with the reserved cheese, season with freshly ground black pepper and serve.