Cacio e pepe spaghetti recipe by Chef Gabriel Muti

Cacio e pepe spaghetti recipe by Chef Gabriel Muti

Cacio e pepe spaghetti at Unrix Restaurant Chef at Gabrielle Mutti


150 g Pecorino Romano (you can add 2/3 pecorino and 1/3 parmesan if you find pecorino too salty)
10 g pepper (depending on your taste and strength of pepper, for cooking, we use Sarawak black pepper)
200 grams of spaghetti
8 grams of salt per liter of water to cook pasta


Cut the cheese well and place it in a small bowl. Let the water boil.
In a saucepan, place finely chopped pepper and simmer over low heat. Be careful, heating the pepper will bring a strong aroma.

Save the spaghetti for cooking (half the cooking time shown on the package)
A few minutes before the end of cooking, add a little boiling water to the cheese and start cooking. Gradually add a little water. Mix well to get a compressed ball.

Add the boiling water to the roasted peppers (do not overcook and pack well) then add the pasta.

As you go, you will need to add boiling water and cook the pasta in a saucepan. At the end of cooking, the pasta, water, and pepper are made into a creamy broth, then turn off the heat.

Remove from the heat, pour in the cheese ball and continue mixing until everything is smooth. The stain will be creamy, so wear it immediately because the stain will mix quickly.

Chef Tip: The amount of water added to the second fry depends on the nature of the pasta. If it is artificial, for example, it needs more water than industry. To avoid too much or too little water, add the water slowly, as you would for a risotto.

Find the recipe in the video on Chef Instagram account (@vshefgabrielemuti)

Uncino, 31, Rudda La Brouere, 75009 Paris,


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