Cacio e Pepe, a cherished Roman classic, is a beautifully simple Italian dish. With just a handful of top-quality ingredients, it captures the essence of Italian cooking at its finest. Pecorino Romano cheese, freshly ground black pepper, and perfectly cooked pasta blend together to create a flavorful and comforting masterpiece. In this dish, less is truly more.
What is great about Cacio e Pepe?
Despite its simplicity, Cacio e Pepe packs a punch of flavor. The sharp, salty Pecorino Romano cheese combines with the spiciness of freshly cracked black pepper to create a deliciously savory and slightly spicy sauce.
Texture: When made correctly, Cacio e Pepe has a creamy and luscious sauce that coats the pasta. Achieving this perfect texture requires a careful balance of cheese, pepper, and pasta cooking water. The contrast between the creamy sauce and al dente pasta is a key part of its appeal.
Quick and Easy: Cacio e Pepe is a quick dish to prepare, making it a fantastic option for a weeknight dinner or a simple yet impressive meal for guests. It can be ready in about 15-20 minutes.
Tips
Grate the Pecorino Romano cheese as finely as possible. This will help it melt smoothly into a creamy sauce when combined with the pasta cooking water.
Use freshly cracked black pepper rather than pre-ground pepper. The aroma and flavor of freshly cracked pepper are much more vibrant.
Before draining your cooked pasta, be sure to reserve some of the starchy pasta cooking water. You'll use this water to create a creamy sauce that clings to the pasta.
Cacio e Pepe
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 4 Servings
Ingredients:
6 ounces of bucatini pasta
3 Tablespoons of unsalted butter, cubed
1 Tablespoon of freshly cracked black pepper
1 cup of finely grated Pecorino
Directions:
1. Bring to boil enough water to cook the pasta (3 quarts in a 5-qt. pot is optimal). Season the water with salt, add the pasta, and cook before al dente, stirring occasionally. Drain the pasta, but reserve at least one cup of the pasta water for later.
2. Melt about 2 tablespoons of the butter in a large pot or a skillet over medium heat. Add the pepper stir frequently, for about a minute.
3. Add about half of the reserved pasta water to the pot or skillet and bring to a simmer. Add the pasta and the remaining butter. Reduce to low heat, and add the cheese tossing with tongs until melted and fully incorporated.
4. Remove the pan from heat; add more Pecorino, and stir and toss until the sauce coats the pasta, pasta is al dente, and everything is fully incorporated. If the sauce seems dry, add more of the pasta water.
5. Serve in warm pasta bowls and serve with more cheese and pepper, if desired.
Suggested Pairing
The richness of the pepper and cheese go well with a Cabernet Sauvignon.
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