Miso and Furikake Cacio e Pepe

It's letter C in Alphabetti, an A to Z of Twisted pasta. And this cacio e pepe recipe will have you making the perfect bowl of creamy, silky pasta, every time...it's all in the method!

0 minutes prep

15 minutes cook

Serves 1

Ori Goldberg
Alphabetti C 2.png

Ingredients

  • 120gfusilli lunghi
  • 45mlhot pasta water
  • 10mlcold water
  • handful of pecorino romano
  • handful of parmigiano reggiano
  • 2 tspmixed peppercorns
  • 1 tspmiso paste
  • 1 tspsesame oil
  • dusting of furikake (optional)
  • 1lightly cured egg yolk

Cacio e pepe is as feared as it is loved. The creamy, rich and glossy sauce is tough to perfect, but follow this recipe and you'll be making cacio e pepe like pro in no time! The addition of miso and sesame oil takes this dish from ancient Rome to the bright lights of Tokyo.

Method

  • Start by adding our pasta to boiling, salted water, cooking for a couple minutes under the guided amount. In a small pan, toast the peppercorns until nice and fragrant. Remove them from the pan and crush into a coarse powder.
  • From this take 50ml of pasta water, and mix with the 25ml of cold water. The reasoning here, is that we want the starch from the pasta water to help bind our sauce, but as hot water will melt our cheese, splitting our sauce and making it stringy, we add the cold water to cool down the starchy water a bit. A very small ice cube here will work too! Add the cheeses, followed by our peppercorns and whisk well, until a 'cream' is made. Add the miso and sesame oil and whisk a final time until the miso has completely dissolved.
  • Using tongs, remove the pasta from its cooking water and allow it to cool for a few seconds before adding to our cacio e pepe cream. This is for the same reason as cooling down our pasta water!
  • Mix well, and serve with a dusting of furikake, or nori flakes, and a cured egg yolk!
  • Cured Egg Yolk: place an egg yolk into a small bowl of soy sauce and mirin, and cover with a piece of paper towel to ensure the egg is completely covered in our curing marinade. Cure for at least an hour for a very runny egg.

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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