Cacio e pepe pasta

I propose a slightly revisited cacio e pepe pasta recipe (cheese and pepper). Easy for anyone to do, as no special skills are required. I find it easier than the traditional cacio e pepe pasta because here there is no risk of the cheese solidifying instead of creating the desired cream.

I was inspired by the cold version of chef Oldani, but modifying it and serving it hot.

Ingredients (for 4):

for the cream:

• 200 ml/ 6.76 oz milk
• 5 g/ 0.01 lb of corn starch dissolved in little water
• 80 g/0.17 lb of grated Parmesan
• salt

pasta:

• 400 g/ 0.88 lb short pasta (like penne)

finish:

• grated zest of one organic lemon
• 50 g/ 0.11 lb grated pecorino cheese
• freshly ground black pepper

Instructions:

1. Put the milk, the cornstarch diluted in little water, the grated Grana cheese, and a pinch of salt in a saucepan and turn on the gas on low.
2. While stirring, bring it to boil and as soon as the starch thickens the cream, turn off the stove.
3. Put some water to boil in a saucepan.
4. On a non-stick pan, toast the penne for a couple of minutes. Then add the water that you have heated to completely cover the pasta for about 1/2 inch.
5. Cook over medium heat for about 10 minutes or until the water has evaporated and a kind of cream has formed on the bottom. Turn off the stove.
6. Salt the pasta and add the cream cheese that you prepared and heated and mix well.
7. Transfer the seasoned pasta directly to the plates or onto a serving dish, adding the lemon zest, grated pecorino cheese, and a generous grinding of black pepper.
8. Buon appetito!