Components
- 1¼ cups (tea) of turmeric noodles (or chicken with eggs)
- Half a cup of finely grated Parmesan cheese (tea measure)
- 3 tablespoons of butter
- 2 cups of tea water
- Half a teaspoon of salt
- Add ground pepper gradually, adjusting to your preference.
Setup mode
- Heat an average-sized pan over medium heat with 2 tablespoons of butter. Once melted, add a generous amount of chili pepper and allow it to infuse for 1 minute.
- Pour in water, noodles, and salt, then cook over medium heat for approximately 8 minutes, stirring occasionally — the noodles will cook and the water will decrease, but it should not dry out completely, allowing a sauce to form.
- Remove from heat, then add the remaining cheese and butter, stirring for 1 minute until melted and the sauce is smooth. Serve immediately.
Cacio e Pepe Tradicional
The classic cacio e pepe uses pecorino cheese rather than parmesan. As pecorino is hard to find in Brazilian stores, this recipe recommends using grated parmesan, which works as a great substitute and preserves the strong, salty taste. However, if you can find pecorino, use it for a version that stays truer to the original dish.
