Cacio e Pepe

February 5, 2017 0 Comments

Simple, classic and pretty much the perfect pasta dish with it’s balance of salt, creaminess and spice. This dish requires little ingredients so the key is to use the highest quality grated cheese, butter, dried pasta and olive oil you can get a hold of.

Cacio e Pepe

Ingredients

  • 8oz of dried bucatini or perciatelli
  • 1 tbs unsalted butter
  • 1 tbs olive oil
  • 1 tps coarse ground pepper
  • 1/4 cup of pecorino romano
  • 1/2 cup of parmigiano
  • ~ 1 cup pasta water (depends on thickness of sauce)
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Making the Cacio e Pepe

The entire dish start to finish is the entire duration of the pasta being cooked to al dente. You need to have every single ingredient ready to go the second the pasta hits the water. Bring a pot of salted water to a boil and add pasta (cooking to al dente). Drain pasta reserving about 1.5 cups of water for the sauce.
Cacio Mise en Place

Cacio Mise en Place

Preheat a large skillet over medium heat, add the butter and olive oil. When the butter has melted and oil starts shimmering add the pepper.  Ladle cup pasta water into skillet, bring to boil and then add the pasta.

Cacio e Pepe Sauce Step 1

Cacio e Pepe Sauce Step 1

Cacio e Pepe Sauce Step 2

Sprinkle the Pecorino Romano and 1/2 of the Parmigiano over the pasta. Using tongs toss the pasta to combine until sauce is creamy. If the sauce is too thick add some additional cooking water.

Cacio e Pepe Sauce Step 1

Cacio e Pepe Sauce Step 4

Cacio e Pepe is Finished

Plate and top with the remaining parmigiano and some more black pepper.

Cacio e Pepe Plated

Cacio e Pepe Plated

Cacio e Pepe requires high quality ingredients because of how few are in the dish. Have the misen en place ready to go and don’t be afraid of the amount of pepper used in this dish. Cacio e Pepe  is a welcomed addition to your list of dishes to prepare in a pinch. It’s  so simply, so easy and something you’ll make a lot.

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Brandon

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