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Cacio e Pepe (pasta with pecorino)

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Ingredients

Adjust Servings:
320 g spaghetti can be tagliolini or bucatini as well
3 tbsp Butter
1/3 cup Olive oil
1 tbls Pepper black pepper
3/4 cup grated Pecorino
1/3 cup grated parmesan
1 tbls Kosher Salt

Nutritional information

510
Calories
13.5g
Total fat
7.5 g
Saturated Fat
55mg
Cholesterol
230mg
Sodium
10.2g
Protein

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Cacio e Pepe (pasta with pecorino)

Simple and fast classic Italian pasta with Pecorino and Pepper

Features:
  • 30 minutes or less
  • pasta
  • Vegeterian
Cuisine:
  • 15 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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There is something about Cacio e Pepe that makes you fall in love with simplicity once again.

There are only 5 ingredients in Cacio e Pepe and the truth is you can do with only 3 in order to make this sauce, Pecorino, Pepper and butter.

Why do we love Cacio e Pepe?

The simplicity of a simple cheesy sauce that wraps the pasta can never be wrong, I mean kids love it, adults love it, it’s perfect.

You might say it’s the Italian version to Mac and cheese and you will not be far from the truth but in Cacio e Pepe there is a certain kick in flavors that will make you cry from happiness.

I have to admit I make this dish for quite a while for my kids, they love it, calling it the “white sauce pasta”, I go easy on the pepper but it’s just a great solution for a spontaneous dinner.

The Method of cooking Cacio e Pepe

I would go ahead and say that there are a few ways to cook this pasta sauce, it really depends who you ask, and your personal preference of a sauce.

If you like a smooth silky sauce you would want to make the sauce in the pan melting the Pecorino along with butter and pasta water straight in the pan and adding the pasta to the sauce in the pan itself.

This way the sauce combines perfectly and reduces liquids making it a bit thicker.

If you prefer a grainier sauce you would take some of the pasta water and add to a bowl with pecorino cheese and pepper, mix it well (or use a hand blender), and immediately add the pasta.

Say cheese!

The original recipe uses only Pecorino cheese, however, you can replace half of the pecorino with parmesan cheese for extra deep flavor.

it’s important that the cheese will be in room temperature in order for it to combine better with the hot pasta water, giving it less of a shock.

Give it a go, you will be surprised how few ingredients can make a great pasta.

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Steps

1
Done
+ - 8 min

cook pasta

Bring a large pot (at least 5 liters) of heavily salted water to a boil over high heat.
Add pasta and cook according to package directions minus 1 minute. Drain pasta, reserving 2 cups of the cooking water.

2
Done
5 minutes

prepare the sauce

Place the cheese mix in a bowl and add some of the pasta water to create a smooth silky cheese sauce and stir vigorously.
Add the pepper and mix the pasta with the sauce., add the pasta and butter.
In some cases, if the sauce is not smooth you can add the sauce to a pan stir and evaporate some of the water.

3
Done

serve

Make sure the sauce is covering the pasta and grate some more Parmesan cheese and serve.

Yaron Kimhi

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession. when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

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