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THE CREAMIEST PASTA WITH NO CREAM | CACIO E PEPE

My Filming Gear https://www.amazon.com/hz/wishlist/ls... Today I'm sharing how to make the creamiest pasta with actually no cream - Cacio e Pepe. It's basically pasta with cheese and pepper, but oh my goodness, it's AMAZING! You only need three main ingredients - pasta, cheese and black pepper - to make pure pasta magic happen! Ingredients: For the Sauce (serves 2): ~ 100g Pecorino Romano, finely grated ~ 50g Grana Padano, finely grated ~ 2g freshly ground black pepper ~ 100g hot pasta water ~ drizzle of olive oil For the Pasta: ~ 200g chitarra/ tonnarelli (100g per person) (any pasta made from semolina) ~ Salt for pasta water Instructions: For the Sauce (prepare while pasta is cooking): 1. Start cooking your pasta in salted water (use less water than usual to get starchier pasta water and less salt). 2. While pasta is cooking, combine in a blender: Finely grated Pecorino Romano, Grana Padano, A small drizzle of olive oil. 3. Take 100g of hot, starchy pasta water directly from the pasta pot. 4. Add this hot pasta water to the cheese mixture in the blender. 5. Blend until you achieve a smooth, creamy consistency. 6. Transfer to a container and refrigerate until needed. For the Final Dish: 1. In a large pan, toast freshly ground black pepper until fragrant (about 30 seconds). 2. Take your cold cheese sauce from the fridge. 3. Add the cold sauce to the pan with toasted pepper and pasta water. 4. When pasta is just before al dente, transfer it directly to the pan with sauce. 5. Stir vigorously, gradually adding more hot pasta water as needed until you achieve the perfect creamy consistency. 6. Serve immediately. If you’d like to support my channel and help me create more unforgettable recipes, you can use this link: https://www.paypal.me/NKamalov Your support means a lot. Thank you for cooking with me! #cacioepepe #aestheticcooking #howtomakecacioepepe