Cacio e Peppe (Pasta with Cheese & Pepper). Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. (Cacio e Peppe). Cacio e Pepe Cheese Pepper Pasta How about a trip to Rome Italy today in my kitchen as we make Cacio e Pepe with Pasta!
For centuries, this famous cheesy pasta dish has been a staple in Roman cuisine. It is traditionally made with thick spaghetti (traditionally bucatini), Pecorino cheese (or you could sub in. Literally "cheese and pepper," this minimalist cacio e pepe recipe is like a stripped-down mac and cheese. You can cook Cacio e Peppe (Pasta with Cheese & Pepper) using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Cacio e Peppe (Pasta with Cheese & Pepper)
- You need of pasta, or Linguini.
- Prepare of salt, for pasta water.
- You need of olive oil.
- You need of freshly ground black pepper.
- Prepare of salt.
- It's of butter.
- Prepare of grated pecorino romano.
- You need of grated parmigiano reggiano.
All products featured on Bon Appétit are independently selected by our editors. This dish is translated as cheese and pepper. Finely grated Pecorino and very hot water are essential to a smooth sauce, you need to however move quickly with. main-meals. This dish is translated as cheese and pepper.
Cacio e Peppe (Pasta with Cheese & Pepper) instructions
- Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the pasta in the boiling water one minute shy of the package directions, until al dente..
- Meanwhile, add the freshly ground black pepper and a pinch of salt to a large sauté pan set over medium heat. Toast the pepper until fragrant, 45 seconds to 1 minute. Add one cup of pasta water to the pan, then add the cold butter and olive oil and bring to a simmer. Swirl the sauce regularly so that the olive oil and butter combine.
- When the pasta is cooked, drain, reserving a little bit of the cooking liquid. Add the pasta to the pan and toss to combine with the sauce. Remove the pan from the heat, then add the cheese in a steady stream while constantly tossing or vigorously stirring so that the cheese melts evenly into the sauce. Add reserved pasta water if needed to adjust the sauce to the right consistency.
- Serve immediately..
Finishing the pasta and cheese in a separate skillet ensures that the cheese doesn't clump up from the residual heat in the pasta pan. Cooking the pasta in a skillet instead of a pot helps concentrate the starch in the water, making the sauce smoother. If you were to watch a practiced hand make cacio e. Cacio e Pepe is a simple Roman pasta dish that is easy to make and tastes absolutely heavenly. This cheesy peppery Italian pasta is a favorite for a reason.