"Blender Cheat" Cacio e Pepe

Before we get into the recipe, I have to recognize that we’re breaking some rules when it comes to representing this classic Roman pasta. I promise the creative license comes with good reason—in my opinion at least.

The first adjustment you may notice from the classic rendition is the number of ingredients. The standard version of cacio e pepe includes just pasta, black pepper and pecorino (and a touch of salt to season the pasta water, of course). I find that for most palettes in this country (mine included) using 100% Pecorino Romano as the cacio component can be far too aggressive and salty. To balance this, I like a ratio of 2 parts Pecorino to 1 part Parmigiano Reggiano. Our second rule breaking offense against the classic is the addition of a small knob of butter, which allows us to put the pasta back on the heat briefly just before serving without the cheese seizing up.
And lastly, the third no-no—using a blender to create a smooth puree of pasta water and cheese is gonna give us a little added insurance that our pan sauce has the best chance of staying smooth from pan to plate.

Find the pantry staples you need for this recipe in our Essential Cacio e Pepe Bundle made in collaboration with Flour + Water Foods. 

Recipe by: Chef Ryan Pollnow, Co-Executive Chef at Flour + Water

Photos by: Nicola Parisi 

Process

Make sure to have all your ingredients and equipment ready. The recipe comes together in as much time as it takes to cook the noodles!

Bring 4 quarts of water to a boil in a 6 quart pot. Season the water with 1 Jacobsen Salt Co. Disco di Sale tablet. Drop the spaghetti into the boiling water and stir occasionally so the noodles don’t settle to the bottom of the pan and stick.

Meanwhile, add the cracked black pepper to a 12” high sided saute pan and toast for one minute over medium high heat. Turn off the heat once the peppercorns are fragrant.

Transfer 3⁄4 of a cup of starchy pasta water to the blender along with cheeses and butter. Blend on high speed for 30 seconds. The consistency should resemble heavy cream.

Once the pasta is just ever so slightly undercooked, remove it from the water and place directly into the saute pan with the toasted black pepper. Add the cheese mix from the blender and turn the heat onto medium.

At this point, you must stir constantly so the cheese doesn’t have a chance to seize up and clump. Cook until the sauce just begins to cling to the noodles (about 90 seconds). Turn off heat and continue stirring vigorously for an additional 90 seconds.

Transfer to serving plates and garnish with additional pecorino and cracked pepper. Enjoy immediately!