Cacio e Pepe

Cacio e Pepe, a classic Roman pasta dish, is celebrated for its simplicity and bold flavors. With just a handful of ingredients—pasta, butter, black pepper, and two types of cheese—this recipe exemplifies the beauty of Italian cuisine where every element shines through. The combination of Grana Padano or Parmesan with Pecorino creates a rich, creamy sauce that clings perfectly to the al dente pasta.

Whether prepared for a quick weeknight dinner or as an elegant dish for guests, Cacio e Pepe promises a comforting and satisfying culinary experience that highlights the essence of Italian cooking at its finest.

Cacio e Pepe

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

Instructions:

Step 1

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.

Step 2

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.

Step 3

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.

Notes:

Cheese Selection: The combination of Grana Padano (or Parmesan) and Pecorino cheeses is essential for achieving the authentic flavors of Cacio e Pepe. Grana Padano provides a nutty and milder flavor, while Pecorino brings a more pronounced saltiness and tanginess.

Pasta Cooking Technique: Cooking the pasta until it is just shy of al dente ensures that it finishes cooking perfectly in the sauce, absorbing flavors while maintaining a firm texture.

Building Flavor: Toasting the freshly cracked black pepper in butter enhances its aroma and flavor, crucial for the characteristic peppery taste of the dish.

Sauce Consistency: Adding reserved pasta water gradually to the cheese mixture helps emulsify and create a creamy sauce that coats the pasta evenly. Adjust the amount of pasta water based on the desired consistency of the sauce.

Final Assembly: Removing the skillet from heat before adding the Pecorino prevents the cheese from becoming grainy or clumpy. Tossing the pasta with the cheese off the heat ensures a smooth and velvety sauce.

Serving: Serve Cacio e Pepe immediately in warm bowls to enjoy it at its best. Garnish with additional Pecorino or black pepper if desired.

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Variations: While traditional Cacio e Pepe uses long pasta like spaghetti or bucatini, you can experiment with different types of pasta to suit your preference without compromising on the dish’s essence.

Nutrition Information:

Frequently Asked Questions:

What kind of pasta is best for Cacio e Pepe?

Traditional choices include egg tagliolini, bucatini, or spaghetti.

Choose a pasta that can hold the rich cheese and pepper sauce.

Can I use other types of cheese besides Grana Padano and Pecorino?

Grana Padano and Pecorino are classic choices, but you can experiment with other hard, salty cheeses like Parmesan or Romano.

How much pasta cooking water should I reserve?

Reserve about ¾ cup of pasta cooking water.

You may need to add it gradually to achieve the desired sauce consistency.

Can I make Cacio e Pepe with pre-grated cheese?

While freshly grated cheese is recommended for better texture, you can use pre-grated cheese in a pinch.

However, the flavor may differ.

What is the purpose of toasting the black pepper?

Toasting the black pepper enhances its flavor, contributing to the overall complexity of the dish.

It adds a subtle warmth and depth.

How can I prevent the cheese from clumping when making the sauce?

Remove the pan from heat before adding the cheese.

Stir and toss the pasta with the cheese off the heat to create a smooth and creamy sauce.

Can I adjust the amount of black pepper to suit my taste?

Yes, feel free to adjust the quantity of black pepper according to your preference.

Start with the recommended amount and add more if desired.

Is it necessary to use unsalted butter?

Using unsalted butter allows better control over the dish’s saltiness.

If you use salted butter, adjust the added salt accordingly.

How do I know when the pasta is al dente?

Pasta is al dente when it is tender but still has a slight firmness when bitten.

Taste a piece a couple of minutes before the recommended cooking time ends.

Can I reheat Cacio e Pepe leftovers?

Reheat gently over low heat, adding a splash of water or reserved pasta cooking water to restore the creamy consistency.