A delightfully simple cheese and pepper pasta dish that you can whip up even on the most exhausting day when you need a little treat.
To make Cacio e pepe, start by cooking your pasta. Bring a pot of water to boil, salt it well, and cook the pasta as per the instructions on the box. While the pasta is cooking, crack the pepper in a mortar and pestle. You could use pre-ground pepper powder, but freshly ground gives better aroma and flavour to the dish.
When there’s a minute or two left for the pasta to cook, heat up a skillet, melt a little butter and toast the crushed pepper in it for 15-20 seconds.
Then add about a cup of the pasta water, and add the pasta. You don't need to drain the pasta. Instead, use tongs to drag it into the skillet if you're using a long pasta like spaghetti; or a slotted spoon to add smaller pastas like farfalle or penne.
Next, add the grated cheese to the pasta and toss everything well. This tossing action will help the cheese and the pasta water to emulsify into a shiny sauce. If your pasta is looking a bit dry, add some more of the pasta water. If it’s too saucy, let it simmer for a while and keep tossing, the pasta will absorb the sauce. Your Cacio e pepe is ready. Serve immediately and enjoy!
Note: While cacio e pepe is great as is, I sometimes like tossing in some garlicky mushrooms as a garnish. Check out the recipe video to see how I make them.
0 servings