Are you ready to embark on a culinary journey to Italy from the comfort of your kitchen? Yea buddy, we’re making Cacio e Pepe today, a simple yet palate-pleasing pasta dish that demands your attention! This classic Roman dish is literally translated to “cheese and pepper”. What can be better than that, eh? This dish is perfect for a fast Friday feast or a quick comfort food fix after a tiring day. Trust my flavors, once you try this creamy, cheesy, and peppery pasta, you’ll be saying Bellissimo!
Imagine this … al dente pasta beautifully blanketed in a smooth, rich, velvety sauce garnished generously with freshly ground pepper, giving a heavenly experience with each mouthful. Deliciousness overload! Cacio e Pepe is a humble pasta that just screams comfort. Quick to make, pretty darn nifty and big on flavors. I bet this will become a regular in your household, just like it is in mine.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4 servings
- Yield: 4 bowls
Let’s dive right into serving up a storm with some Cacio e Pepe!
Ingredients & Equipment You’ll Need
- 200 g spaghetti
- 1 tsp black pepper
- 1 cup Pecorino Romano cheese
- 1 cup Parmigiano Reggiano
- Reserved pasta water
You’ll need a pasta pot, a cheese grater, and a pan. Grate the Pecorino and Parmigiano on a plate for later. The spiciness of the black pepper is what gives our pasta its character. The two types of cheese give us the creamy sauce without using any cream. Pasta water bonds the sauce and the pasta for a velvety finish.
If you’re lactose intolerant, no worries, use lactose-free cheese. If there is no spaghetti, use any long strand pasta, but remember, you want something that the sauce will cling onto.
How To Make Cacio e Pepe
- Boil the spaghetti in salty water till al dente. Don’t forget to reserve some pasta water for later.
- Toast the pepper in a pan until fragrant to release the aroma.
- Dissolve cheese with a little pasta water in the pan over low heat. Make sure you have a smooth sauce before dropping our star ingredient ��� pasta.
- Toss well. Make sure every strand of pasta is coated with our creamy sauce. Add pasta water as needed.
- Serve it hot with extra cheese on top.
Tips For The Best Results
- Always toast the pepper.
- Do not forget to save pasta water.
- Always serve it hot.
Storage Tips
- Stores well in the fridge for up to two days. Heat with some water when serving again.
Frequently Asked Questions
Q: Can I use other types of cheese?
A: Traditional Cacio e Pepe uses Pecorino and Parmigiano. Changing these can alter the taste.
Q: Is it necessary to use freshly ground pepper?
A: Using freshly ground pepper will give more depth to the flavor compared with pre-ground black pepper.
Q: Can I use other pasta types?
A: It’s traditionally made with spaghetti. If you don’t have that in hand, use any long-strand pasta.
Q: Can I skip toasting the pepper?
A: You can, but toasting the pepper releases aroma, adding more depth to the flavor.
Q: How long can I store this dish?
A: It will last in the fridge for up to two days.
Nutritional Facts of Cacio e Pepe
Calories: 350 Kcal
Fat: 15g
Carbohydrates: 42g
Protein: 12g
In conclusion, Cacio e Pepe is a simple yet hearty pasta that will steal your heart at its first bite. And, remember, don’t skimp on the cheese or the pepper, they are the star performers of this dish. Enjoy this dish alongside a fresh salad and a glass of your favorite wine. Allora, get ready to flaunt your inner Italian with this nifty recipe. Buon appetito!
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