Ah, Cacio e Pepe—a dish that whispers simplicity yet shouts with flavor. It’s like meeting an old friend who always knows just what to say. Picture twirling that perfect bite of pasta, coated with a peppery, cheesy embrace that’s as comforting as a favorite book on a rainy afternoon.
Steps
- Prepare the Pasta Water: Fill a large pot halfway with water, approximately 3 quarts, and bring it to a rolling boil. Add about 2 tablespoons of fine sea salt to the water for seasoning.
- Toast the Pepper: As the water heats up, melt butter in a large nonstick sauté pan over medium heat. Add freshly ground coarse black pepper, cooking it for 30 seconds before turning off the heat. If using an electric stove, remove the pan from the burner to avoid residual heat.
- Cook the Pasta: Add your choice of pasta to the boiling water. Stir it occasionally and cook until it’s just barely al dente, ensuring it retains a firm bite.
- Combine Pasta and Sauce: Use tongs to transfer the pasta directly into the sauté pan with melted butter and pepper. Pour in 1/3 cup of the starchy pasta water and toss briefly to combine.
- Incorporate the Cheese: Add half of the finely grated Pecorino Romano cheese and toss the pasta to coat. Add the remaining cheese, continuing to toss, and add extra tablespoons of pasta water if needed, until the cheese melts into a smooth, glossy sauce.
- Serve Immediately: Dish up the pasta right away, garnishing with an extra twist of black pepper and/or additional Pecorino if desired. Enjoy the pasta while it’s hot for the best flavor and texture.
Ingredients
- 8 ounces of uncooked pasta (such as bucatini)
- 2 tablespoons of butter, cut into 1-tablespoon pieces (optional)
- 1 teaspoon of freshly-ground coarse black pepper
- 2 ounces of finely-grated Pecorino Romano cheese
FAQ
- How do you pronounce “cacio e pepe?”
- The correct pronunciation in Italian is “KA-choh eh PEH-peh.”
- What is the meaning of “cacio e pepe?”
- The phrase translates to “cheese and pepper,” referring to the Pecorino cheese and black pepper used in the dish.
- Where did cacio e pepe originate?
- The origins of cacio e pepe are debated, but it is believed to have originated with shepherds in the Apennine Mountains of Italy. They would combine pasta, pepper, and cheese to create a simple, warming dish.
- How can I prevent the cheese from clumping in cacio e pepe?
- To avoid clumping, finely grate the cheese by hand, ensure the sauté pan is off the heat before adding the pasta, and toss the pasta continuously as you add the cheese to help it emulsify smoothly.
- What are the traditional types of pasta used for cacio e pepe?
- Traditional pasta shapes include thick spaghetti, bucatini, or tonnarelli, but this recipe can work with any pasta shape you have available.
Tips
- Grate Cheese by Hand: Always finely grate the cheese by hand instead of using pre-grated cheese, which often contains anti-caking agents that can hinder smooth melting.
- Use a Large Pan: Ensure you have a large sauté pan with plenty of space to toss the pasta, which helps in evenly coating the pasta with the sauce.
- Control the Heat: Make sure to remove the sauté pan from heat before adding the cheese. This prevents the cheese from clumping or sticking, ensuring a smooth sauce.
- Serve Immediately: Cacio e pepe is best enjoyed straight from the pan while it’s hot, so serve it right after the sauce emulsifies for the best texture and flavor.
Equipment
- Microplane or Cheese Grater – For finely grating the Pecorino Romano cheese.
- Spider Strainer – Useful for transferring pasta directly from the stockpot to the sauté pan.
- Large Sauté Pan (preferably nonstick) – Needed for tossing the pasta with the sauce.
- Tongs – For transferring and tossing long pasta like bucatini.
