Cacio e Pepe is a traditional Italian pasta dish that has been around for centuries. It’s delicious, flavorful, and incredibly easy to make with just three simple ingredients – Pecorino Romano Cheese (Cacio), black peppercorns, and pasta. This classic pasta dish is a staple of Italian cuisine and can be ready in minutes. Try this authentic Italian Cacio e Pepe recipe today for a quick, delicious dinner.
Table of Contents
Ingredients For Cacio e Pepe
- Kosher salt
- 6oz pasta, or spaghetti
- 3 tbsp unsalted butter, cubed, divided
- 1 tbsp freshly cracked black pepper
- ¾ cup finely grated Grana Padano or Parmesan
- â…“ cup finely grated Pecorino
Preparation
- In a 5-qt saucepan, bring 3 quarts of water to a boil. Add salt, add the pasta, and boil, tossing periodically, until just cooked, approximately 2 minutes. Drain the pasta, saving 3/4 cup of the cooking water.
- Step 2 Melt 2 tablespoons of butter in a Dutch oven or other big pot or pan over medium heat in the meanwhile. Pepper should be added and cooked for about one minute while stirring the pan.
- Step 3 Stir in 1/2 cup of the leftover pasta water and bring to a simmer in the skillet. Pasta and remaining butter are added. Turn down the heat, add the Grana Padano, and whisk and toss with tongs until melted. Take the pan off the heat, add the Pecorino, and swirl and toss until the cheese melts, the sauce covers the pasta, and the pasta is cooked through.
Recipe Notes!
Pecorino should be grated as finely as possible. The ideal tool for this job is a Microplane. Instead of being tightly packed, the grated cheese should be light and airy.
Use more pepper than you would initially imagine. When we cook, the majority of us add pepper sparingly, almost as an afterthought. But since pepper is essential to cacio e pepe, it must stand out. To bring out the pepper’s fruity and spicy flavors, roast the pepper before grinding it, using at least 2 tablespoons. You may get a mixture of coarsely and finely crushed pepper by pounding the peppercorns in a mortar and pestle; this mixture is excellent, in my view. Avoid using ground pepper from a shaker or canister at all costs because it won’t be nearly as aromatic or pungent.
Don’t linger. You must eat cacio e pepe hot. Whatever degree of creaminess you may get in your sauce, it will become stiffer as it cools. Mix, serve, and have fun!
Find a mixing technique that suits you. My favorite approach is to combine cheese, pasta water, and noodles in the pasta pot while vigorously stirring. However, some chefs like to combine everything in a big bowl after making a paste of cheese and pasta water. This is how you do it: Mix the pepper, 2/3 of the shredded pecorino, and just enough boiling pasta water to make a paste. More water can be added while whisking to assist the cheese melt and dissolve. Work out any lumps.
Nutrients Value
- Calories: 357.8kcal
- Carbohydrates: 58.2g
- Protein: 16g
- Fat: 6.3g
- Saturated Fat: 3.5g
- Cholesterol: 19.7mg
- Sodium: 1006.8mg
- Potassium: 207.1mg
- Fiber: 2.8g
- Sugar: 2.2g
- Calcium: 224.8mg
- Iron: 1.3mg
To sum up!
It’s the perfect meal for a busy weeknight, as it requires minimal effort and tastes delicious. Follow the recipe and make this delightful dish today as well as enjoy the comforting flavors of Italy. If you’re looking for a quick and light Italian meal, look no further than the classic Cacio e Pepe recipe. It’s an incredibly flavorful dish that only takes minutes to make and is sure to be a crowd-pleaser. So if you’re looking for an authentic Italian meal that’s easy to make and tastes amazing, this is the dish for you.
If you try this recipe, please let us know. Please comment if you have questions about the recipe or want to share your version of the Cacio e Pepe. Don’t forget to share it with your friends and family; I am sure they’ll love it too.
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