How to make Cacio e pepe out of anything — Ethan

Updated at: Tue, 22 Aug 2023 20:31:32 GMT

Step 1

To start, set a pan over medium heat and toast the cumin seeds until fragrant about 1-2 minutes. Transfer to a mortar and pestle and lightly bash them up and set aside.

Step 2

In the same pan, add 100 grams of pasta and fill water to submerge the pasta, no extra is necessary. Add a nice pinch of salt and stir for the first minute or so to avoid sticking. Once the pasta starts simmering set a timer for 8 minutes so it will be slightly undercooked. Stir occasionally while prepping the other ingredients.

Step 3

Back at the prep table, grate 25 grams of cotija cheese and 25 grams of Mexican manchego and combine them into a bowl. Lastly, finely dice up the Fresno chile pepper then add that along with the toasted cumin seeds to the bowl of cheese.

Step 4

Once the timer is up, instead of draining the pasta water, pour some of the starchy water into the cheese mixture bit by bit and stir until a cohesive cheese sauce forms.

Step 5

If you still have a lot of water in the pan you can drain it off in the sink, but leave a little in and pour the cheese over top of the pasta. Stir and toss the pasta until well coated. Thin out the sauce if needed with a little water.

Step 6

Add the pasta to a bowl with a maybe a little more cotija on top, maybe some cilantro, and enjoy.

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