Hey folks! Jacob Allen here on Beyond the Bayou Blog, bringing you a tasty treat: Cacio e Pepe Recipe!
This dish is super easy and packed with a unique taste. Imagine twirling spaghetti coated in creamy cheese sauce with a hint of pepper. It’s simple enough for anyone to whip up, whether you’re a kitchen pro or just starting out.
Great for lazy days or when you want something special, this pasta will definitely hit the spot. Let’s dive in and enjoy this deliciousness together!
Where Did Cacio e Pepe Recipe Originate?
Cacio e pepe’s beginnings are a bit of a mystery. Some say it started long ago with shepherds in the Italian mountains. They mixed dried pasta and pepper with cheese from their own sheep to make a tasty dish while watching over their flocks. Others think it might have started in the factories near Rome, where people made simple meals with what they had.
Overview: How to Make Cacio e Pepe Recipe?
“Cacio e Pepe” is a beloved Italian pasta dish known for its simplicity and bold flavors. To make it, you only need a handful of ingredients: pasta, cheese, and black pepper. First, you cook the pasta until it’s just right – not too soft, not too firm.
While the pasta cooks, you prepare the sauce by mixing grated cheese, usually Pecorino Romano or Parmesan, with freshly ground black pepper. Once the pasta is cooked, you save a bit of the cooking water before draining. This water becomes crucial as you toss the hot pasta with the cheese and pepper mixture, creating a creamy sauce that coats each strand of pasta.
Finally, you serve up this comforting dish straight away, maybe adding an extra sprinkle of cheese and pepper on top for extra flavor. With its simple yet satisfying taste, Cacio e Pepe is a favorite for pasta lovers everywhere.
Cacio e Pepe Recipe
Equipment
- Large pot for boiling pasta
- Skillet
- Grater
Ingredients
- 250 g spaghetti
- 100 g Pecorino Romano cheese finely grated
- 2 tsp freshly ground black pepper
- Salt to taste
- Extra virgin olive oil
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- In a large skillet, toast black pepper over medium heat until fragrant.
- Add cooked spaghetti to the skillet with a splash of pasta water. Toss to combine.
- Gradually add grated Pecorino Romano cheese, tossing continuously until creamy. If needed, add more pasta water to achieve desired consistency.
- Season with salt if necessary and serve immediately. Drizzle with extra virgin olive oil if desired.
Notes
- Use high-quality Pecorino Romano cheese for the best flavor.
- Reserve pasta water before draining the spaghetti; it helps create a creamy sauce.
Nutrition
Time For My Personal Tips!
Tip 1: Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
Tip 2: In a large skillet, toast black pepper over medium heat until fragrant.
Tip3: Gradually add grated Pecorino Romano cheese, tossing continuously until creamy. If needed, add more pasta water to achieve desired consistency.
Tip 4: Season with salt if necessary and serve immediately. Drizzle with extra virgin olive oil if desired.
Avoid Cheese From Clumping:
To keep the cheese from clumping, follow these steps carefully. First, grate the cheese finely by hand instead of buying it pre-grated. Next, take the pan off the heat or turn off the stove before adding the pasta. Quickly and continuously toss the pasta once you start adding the cheese. When the cheese melts into a smooth sauce, serve the pasta right away while it’s hot.
What to Serve With Cacio e Pepe Recipe?
Storage, Freezing And Reheating
Cacio e Pepe is best enjoyed fresh and hot, but if you have leftovers, here’s how you can store them:
- Storage: Place any leftover Cacio e Pepe in an airtight container and refrigerate it promptly. It will keep well in the refrigerator for up to 2-3 days.
- Freezing: While you can freeze Cacio e Pepe, the texture may change slightly upon reheating. To freeze, transfer the cooled pasta to a freezer-safe container or resealable plastic bag. Press out any excess air, seal tightly, and freeze for up to 1 month.
- Reheating: When you’re ready to enjoy your frozen Cacio e Pepe, thaw it overnight in the refrigerator. Then, reheat it gently on the stovetop over low heat, adding a splash of pasta water to revive the sauce. Stir frequently to prevent sticking and ensure even heating. Alternatively, you can reheat it in the microwave, but be sure to stir it occasionally for even heating.
While the texture may not be as creamy as when freshly made, reheated Cacio e Pepe is still delicious and makes for a quick and convenient meal.
Can I use Parmesan Instead of Pecorino Romano Cheese?
While Parmesan can be substituted, Pecorino Romano cheese is traditionally used for its distinct sharp flavor.
My Sauce Turned Out too Thick. What Should I Do?
Simply add more pasta water gradually until you reach the desired consistency.