Cacio e Pepe
Literally “cheese and pepper”, this minimalist cacio e pepe recipe is like a stripped-down mac and cheese.
Yield: 2 servings
Ingredients:
- Kosher salt
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 Tbsp. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- ¾ cup finely grated Grana Padano or Parmesan
- ⅓ cup finely grated Pecorino
Instruction:
- Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
- Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
how to make REAL CACIO E PEPE like they do in ROME
FAQ
What is the secret of cacio e pepe?
Cacio e Pepe (pronounced ca-cho ee pepe) is a Roman pasta dish that translates to “cheese and pepper”. The secret to the dish is in the ‘cremina” cheesy sauce. Some American variations of cacio e pepe add butter, cream, olive oil, red pepper flakes, other types of cheese and even cream cheese to cacio e pepe.
What is cacio e pepe sauce made of?
Traditionally, cacio e pepe (pronounced: kaa-chee-ow ee peh-pay) is made with just three ingredients: aged pecorino Romano cheese, freshly ground black pepper, and pasta, usually spaghetti; plus the starchy water from cooking the noodles. You don’t have to go to Rome to enjoy cacio e pepe.
Why cacio e pepe is so hard to perfectly execute?
Elbow grease. The creaminess of Italian pasta dishes is usually the result of stirring. Add your pasta to the sauce or condiment – cacio e pepe in your case – with some of the water the pasta boiled in. Stir as you never stirred before and the result will be creamy.
