If you’re looking for the ultimate sauce catcher, it’s all about the Radiatori. Those deep ridges are basically built to soak up every drop of this creamy, peppery goodness. This isn’t the strictly traditional way to do Cacio e Pepe, but it is absolutely bulletproof and delicious every single time.
What you’ll need:
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500g Radiatori (grab a bag from our site!)
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250 ml chicken stock
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75 g finely grated parmesan
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100 g finely grated pecorino
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2–3 tbsp freshly ground black pepper
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Sea salt
The Sauce (The Secret)
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Warm the stock: Heat 250 ml of chicken stock to about 60–70°C. If you don't have a thermometer, just bring it almost to the boil and let it sit for a minute.
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Emulsify: Pour the warm stock into a blender with the parmesan and pecorino. Blend until it’s super creamy and smooth.
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The Pasta: Cook your radiatori in plenty of boiling salted water until al dente.
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The Finish: Drain the pasta, keeping a tiny bit of water so they don't stick. Toss with as much freshly ground black pepper as you can handle. Add your cheese emulsion and keep tossing until it’s thick, glossy, and coating every ridge.
Serve it immediately in warmed bowls with an extra dusting of cheese.
