Spaghetti Cacio e Pepe (cheese and pepper )

Spaghetti Cacio e Pepe (cheese and pepper ) is a pasta dish from Roman cuisine. “Cacio e Pepe” means “cheese and pepper” in several central Italian dialects. Rigatoni Cheese and pepperAs the name suggests, the ingredients of the dish are very simple and include only black pepper, Pecorino Romano cheese, and pasta.

When preparing the dish some of the hot cooking water is left with the pasta: the heat melts the cheese, while the starches in the water help bind the pepper and cheese to the pasta. Cacio e pepe is typically made with long, thin spaghetti, such as tonnarelli or vermicelli.

Recipe (From CookinginRome)

Ingredients for 4 persons
14 ounces (almost 1 pound) spaghetti or bucatini
1 tablespoon extra virgin olive oil
½ cup grated pecorino Romano cheese
Freshly ground black pepper
Cook spaghetti or bucatini al dente . While they boil, heat the olive oil in a sauté pan, adding a generous dusting of black pepper. Put the pecorino cheese into a bowl, then add a little hot water from the pasta pot and mix it with the cheese until it’s creamy.
Drain the pasta and transfer it to the olive oil-coated sauté pan. Quickly mix the pasta in the olive oil, then add in the creamy cheese from the bowl. Mix the sauce well into the pasta until the pasta’s starch binds with the other ingredients. Serve very hot, adding more cheese and pepper to taste.


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