Cacio e Pepe
I love dishes that are theatrical and incorporate their preparation into how they are presented. Preparing this pasta dish in a giant wheel of cheese in front of guests is a wow. You can source the wheel online, from a food distributor, or (with enough advance notice) potentially from your local grocer. After the event, you can grate and freeze the cheese for future use.
Serves 8
Ingredients:
- 60-lb. wheel Pecorino Romano, hollowed out at the top to form a bowl shape (approximately 2 to 4 in. deep; use pieces removed to grate)
- 3 lb. spaghetti, cooked until almost al dente and tossed in olive oil
- Salt
- 2 c. freshly grated Pecorino Romano
- Black pepper
Print Recipe
Instructions:
- Move your cheese wheel so it is beside your pasta pot and visible to guests.
- In a pot of boiling salted water, reheat individual servings of cooked pasta for 1 to 2 minutes. As the pot boils down and water runs lower, you can add additional water (and salt).
- Using tongs, transfer the reheated pasta to the well of the cheese wheel. Add ½ cup pasta water and a sprinkle of the grated cheese. Toss the pasta around the well until it is coated with a slippery cheese sauce.
- Transfer the pasta to a plate and freshly crack black pepper over the top. Serve immediately. Continue this process until all guests are served.
