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
- 400 g/ 0.88 lb short pasta (like penne)
- grated zest of one organic lemon
- 50 g/ 0.11 lb grated pecorino cheese
- freshly ground black pepper
- 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.
- While stirring, bring it to boil and as soon as the starch thickens the cream, turn off the stove.
- Put some water to boil in a saucepan.
- 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.
- 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.
- Salt the pasta and add the cream cheese that you prepared and heated and mix well.
- 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.
- Buon appetito!