Recipe: Perfect Cacio e Pepe, Cheese and Pepper

Cacio e Pepe, Cheese and Pepper. Literally "cheese and pepper", this minimalist cacio e pepe recipe is like a stripped-down mac and cheese. Literally translated, cacio e pepe means "cheese and pepper" in Italian. For centuries, this famous cheesy pasta dish has been a staple in Roman cuisine.

Cacio e pepe an elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil. Using tongs, transfer pasta to skillet; spread it. If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain. You can cook Cacio e Pepe, Cheese and Pepper using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Cacio e Pepe, Cheese and Pepper

1. You need 1 pound of spaghetti noodles.
2. You need 8-10 ounces of shredded parmesan or Pecorino Romano cheese.
3. Prepare 1 tablespoon of fresh ground black pepper divided.
4. It's 3 tablespoon of butter.
5. You need 6 quarts of water.
6. It's 2 tablespoons of salt.
7. Prepare 1/4 cup of extra Virgin olive oil.
8. You need 2 tablespoons of extra Virgin olive oil.
9. It's 1 pinch of salt for frying pepper.

Toss with olive oil, butter, black pepper, and grated Pecorino Romano cheese. But we all know that the simplest recipes can often be the most confounding. This is a very Nasty dish, courtesy of Mario Batali via Food &Vodka magazine. He uses two kinds of cheese which are both combination cheeses.

Cacio e Pepe, Cheese and Pepper step by step

1. Boil the water with 2 tablespoons olive oil, and two tablespoon salt..
2. Add the spaghetti and stir occasionally. Cook the pasta in the boiling water one minute shy of the package directions, until al dente. Drain the pasta. Save at least 2 cup of the pasta water..
3. Heat a skillet big enough to be able to hold the spaghetti. Add oil to the skillet. Toast 2 tablespoon fresh ground black pepper. About a minute.
4. Add one cup of pasta water to the pan, then add the cold butter and bring to a simmer..
5. Stir the sauce continuously so that the olive oil and butter combine..
6. Stir the sauce continuously so that the olive oil and butter combine..
7. Add the drained pasta to the sauce and coat the pasta well, add the cheese and toss..
8. Allow the cheese to melt if to thick add a bit more pasta water..
9. Season with the rest of the fresh ground black pepper and more cheese if you like. Serve immediately..
10. I hope you enjoy!! You can use either cheeses or both. This simple recipe can go wrong in many ways. First use good ingredients. Secondly don't let the sauce break. Thirdly don't overthink it, it's a proven recipe that has been around since Rome has, for centuries..

My cheese blend was parmegiano and asiago. But the real killer factor was fresh pasta run through my pasta machine at the thinnest setting and cut as. Cacio e pepe (Italian pronunciation: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish from modern Roman cuisine. "Cacio e pepe" means "cheese and pepper" in several central Italian dialects. Cacio e Pepe literally means "cheese and pepper," and this minimalist pasta couldn't be any easier or more delicious! To make Cacio e Pepe, Pecorino Romano is mixed with pasta water, butter and freshly cracked pepper to create a luxuriously emulsified creamy pepper sauce that's out of this world.