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Carnaroli Cacio e Pepe

Crispy, melted cheese, with bursts of pepper here and there. Yes, please! Carnaroli has the perfect texture and chew to give structure to this addictive dish, living up to the title: "king of Italian rice”.

Rolando raves: “The right pecorino has to be nasty’, with a barnyard-like smell, the stinkier the better!”

  • Serves: 4
  • Complexity: easy
Carnaroli Cacio e Pepe

Ingredients:

Directions

Pre-cook the rice

  • Bring water to a boil. 
  • Add rice to the boiling water, and cook until al dente, approximately 12 minutes.
  • Drain rice, and spread lightly with your fingers on a baking sheet to cool. This helps it retain its al dente texture. Allow to cool.

Prepare the dish

  • Heat a small nonstick pan over medium to medium-high heat.
  • Add butter to pan and warm until bubbly and looking brown and nutty.
  • Sprinkle the pecorino to cover the bottom of the pan in a thin layer like a thick pancake).
  • Grind pepper over the pecorino using the coarsest grind setting or use a mortar and pestle).
  • Cover the cheese and pepper with a layer of cooked carnaroli, spread into an even layer, about a 1/2” thick.
  • Cook on medium to medium-high heat and let it sit untouched like a riso al salto. You will think you are burning it but let it be. 
  • Once the rice is beginning to cook, sprinkle on a layer of pecorino. carnaroli cacio e pepe cooking
  • You’ll begin to hear regular, loud cracking sounds from the cooking cheese and rice.
  • Use a spoon to tamp down around the sides, and help the rice come together in a dish shape. 
  • Continue to let it crack away.
  • When you can shake the pan and the rice cake no longer stuck to the bottom of the pan your dish is ready
  • Cover the pan with a plate and flip the rice onto the plate.

Created by Rolando Beramendi

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