CACIO E PEPE PASTA
This traditionally Roman pasta is not only delicious, but super quick and easy. As an added bonus, it is inexpensive and only requires 5 ingredients, many of which you may find you have on hand. If your cheese is already grated, dinner can be ready in a snap!
Ingredients
- 1 ½ TBSP Black Pepper coarsely ground
- ¼ Cup Extra Virgin Olive Oil
- 1 pound Bucatini
- ½ Cup Pecorino Romano Cheese grated
- ½ Cup Parmigiano Reggiano Cheese grated
Instructions
- Bring a large pot of water to boil to cook the pasta. When boiling, add 1 TBSP salt and the pasta and cook according to the package directions.
- While the pasta is cooking, warm the pepper in the oil over low heat in a saute pan large enough to accommodate the cooked pasta.
- When the pasta is ready, increase the heat on the oil to medium-high.
- Working quickly, drain the pasta (reserving a cup of the water) and add to the oil and pepper.
- Add a ladle full (1/2 cup) of pasta water and the cheese and stir vigorously until it starts to become creamy.
- If it seems a little stiff, add a bit more pasta water and continue to stir until the pasta is well coated.
- Serve immediately with extra grated cheese and a drizzle of olive oil.
Notes
KTINA’S TIPS
- Make sure to use dried pasta, as fresh does not create enough starch in the water which helps emulsify the sauce.
- You may also use spaghetti, but I prefer Bucatini as it gives off more starch and has a nice toothsome bite.
- Pop your serving bowls in a warm oven while you prepare the pasta. It will keep the pasta warm for every last bite.
- Cacio e Pepe traditionally only has Pecorino Romano, but I like the combination of half Parmigiano Reggiano.
- If you can find it (and you are really a fan of pepper), try using Pecorino Pepato. It is a Pecorino with black peppercorns and very Roman.
- A real Roman would not mix seafood and cheese, but I’m not Roman, so I frequently add grilled or sautéed shrimp to make it a complete meal. Grilled chicken would work well, too.
