Cacio e pepe pasta is a typical Roman recipe, beloved throughout Italy. Here's how to prepare it with the official recipe.
Cacio e pepe is a typical dish of Italian and Roman cuisine, simple to prepare and super tasty. Its preparation requires few ingredients but a lot of care in cooking and in the various steps: the important thing is to obtain the right creaminess of the sauce.
Cacio e pepe, first of all the ingredients!
Certainly! Here are the necessary ingredients to prepare cacio e pepe for 4 people:
• 400 g of pasta (preferably spaghetti or tonnarelli)
• 250 g of grated pecorino romano cheese
• Freshly ground black pepper to taste
• Salt to taste
• Pasta cooking water as needed
Remember that the amount of pecorino romano and black pepper may vary according to your tastes, so you can add or reduce the quantities as desired. Enjoy your meal!
Cacio e pepe pasta: how to make it
To prepare the best cacio e pepe pasta, it is necessary to cook the pasta in plenty of salted water until it is al dente. In the meantime, the grated pecorino romano cheese is melted in a pan with some pasta cooking water.
Once a creamy sauce is obtained (careful, it should not be too liquid), freshly ground black pepper is added. The pasta is drained and added to the pan with the pecorino and pepper sauce, mixing well to combine all the ingredients. Cacio e pepe is ready to be served on the table, accompanied by a sprinkle of freshly ground black pepper and grated pecorino to taste. Your diners will love it!
In the end, cacio e pepe is a simple dish loved for its strong flavor, which requires few ingredients and little time to prepare. The creamy sauce of pecorino and pepper makes this first course unique and tasty, perfect for a quick but tasty lunch or for a special occasion where you want to delight your palate with the tradition of Italian and Roman cuisine.
Now you too are ready to cook it, let us know the results and enjoy your meal!
The word goes to Janine Bruno, Italian-American food creator for her @homemadebybruno and Italian culinary experiences curator.
Did you know there are 4 classic Roman Pasta Dishes? Cacio e Pepe probably being the simplest, requiring the least amount of ingredients. It translates to 'cheese and pepper', and that's precisely what it is! Traditionally it's made with only pecorino romano, pepper, and pasta water. It's also an absolutely irresistible dish if made properly. In my experience, there are a few simple steps that you must do in order to assure perfection.
Tip 1- Boil your pasta in shallow, salted water. You will want to have an extra starchy pasta water to help build your sauce.
Tip 2- Use Pecorino Romano- in the US, the best one available is Fulvi. It is made in Lazio, and produces a creamy and balanced sauce. Make sure it's freshly grated super fine like a powder!
Tip 3- Toast your freshly grated pepper in a hot pan. This is going to release so much flavor. After a few minutes, you can start to ladle in some starchy pasta water. You will build a creamy sauce before ever adding cheese!
Tip 4- Once your pasta is extra al dente, finish cooking in the starchy pasta water/ pepper. In a separate bowl, you will add a ladle of pasta water to your pecorino to create a paste.
Tip 5- Maybe the most important step to assure you do not make a stringy sauce- Add your cheese mixture OFF of the heat and rapidly mix all together for about a minute. It will become super creamy!
