Bertozzi Pecorino Romano 5.62oz Sterilgarda Panna Cooking Cream 200 mL Peppercorn Mixture Grinder, by Casale Paradiso 50 gr Pastificio Conte Artisanal Spaghetti Pasta 100% Durum Wheat Pasta - 500gr Creamy Cacio e Pepe Ingredients (2 servings): 200 g spaghetti (or other long pasta) 1 tbsp mixed peppercorns, freshly ground 50 g Pecorino Romano, finely grated 2–3 tbsp Sterilgarda panna da cucina (cooking cream) Salt, to taste Instructions Cook the pasta:Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (about 1–2 minutes less than package instructions). Reserve about 1 cup of the starchy pasta water before draining. Toast the pepper:While the pasta cooks, crush the peppercorns coarsely. Add them to a large pan over medium heat and toast for about 1 minute, until fragrant. Build the sauce:Add a small ladle (about 100 ml) of pasta water to the pan with the pepper. Let it simmer gently for 1–2 minutes. Add the panna da cucina and stir until the mixture becomes smooth. Combine pasta and sauce:Transfer the drained pasta into the pan. Toss well to coat, adding more pasta water as needed to loosen the sauce. Add cheese:Remove from heat (important to avoid clumping). Gradually add the grated Pecorino Romano, stirring quickly until you get a creamy, glossy sauce. Add small splashes of pasta water if it gets too thick. Serve immediately:Plate the pasta, sprinkle extra Pecorino Romano and freshly ground pepper on top. Tip:To stay closer to the traditional Cacio e Pepe method, you can skip the cream entirely and emulsify the Pecorino and pasta water until smooth — but the panna helps ensure a stable, silky sauce.
