Cacio e Pepper RDX

Recipe by Nurperi Yigit
Cacio e Pepper RDX
Serves 2

The most famous of the Roman classics, as well as the simplest. It’s all about the quality of each ingredient and putting care into the sauce-work at the end. In this cacio e pepe, Pepper RDX brings a softer and more complex heat, with subtle notes of citrus. Feel free to use bucatini, rigatoni, or mezze maniche, if you prefer.

This item is no longer available.
Pepper RDX
Pepper RDX
Ingredients

200 g spaghetti 
100 g Pecorino Romano cheese, finely grated 
4 tbsp Pepper RDX
Salt, to taste  

Method

Cook the pasta:

  • Bring a large pot of salted water to a boil. (You want the water to be salty like the sea, which is usually about 1 tablespoon of salt per liter of water). Add the pasta and cook until it is slightly less than al dente, about 1-2 minutes less than package instructions.   

Prepare the sauce:  

  • Add the grated pecorino to a mixing bowl. 
  • Once the pasta is just about done, add a few ladles of the pasta water to the bowl and whisk together to create the cheese sauce. The goal is to create a smooth, glossy, and beautifully creamy sauce. Add more pasta water as needed to achieve this.    

Marry the pasta and sauce (what Italians call the mantecatura): 

  • In a pan set to low heat, pour the Pepper RDX and warm very gently. Drain the pasta and add it to the pan.
  • Add the cheese sauce and toss and mix thoroughly, until the sauce is well incorporated.  If the sauce is too thick, add a bit more pasta water, a little at a time, until it becomes silky and coats the pasta evenly.  

Serve the dish: 

  • Taste and adjust the seasoning to taste. Working quickly, plate the pasta. Feel free to add freshly cracked black pepper at the end for the classic notes, and/or some more Pepper RDX.

In the making

Get Inspired