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Cacio e Pepe
Created by: Howcan Team
Ingredients
- 12 ounces of spaghetti
- 1 1/2 cups of finely grated Pecorino Romano cheese
- 1 1/2 teaspoons of freshly ground black pepper
- 1/2 cup of pasta cooking water
Instructions
- Bring a large pot of salted water to a boil.
- Add 12 ounces of spaghetti to the boiling water and cook until al dente, about 8-10 minutes.
- While the pasta is cooking, in a large skillet, toast 1 1/2 teaspoons of freshly ground black pepper over medium heat for 1-2 minutes, until fragrant.
- Once the pasta is al dente, using a pair of tongs, transfer the pasta directly from the pot to the skillet with the toasted pepper. Reserve 1/2 cup of pasta cooking water.
- Add 1/2 cup of pasta cooking water to the skillet and toss the pasta and pepper together over medium heat for 1-2 minutes.
- Remove the skillet from the heat and add 1 1/2 cups of finely grated Pecorino Romano cheese to the pasta, tossing vigorously to create a creamy sauce that coats the pasta evenly.
- If the sauce seems too thick, add a little more pasta cooking water to loosen it up.
- Serve immediately, garnished with additional Pecorino Romano cheese and freshly ground black pepper.
Cacio e Pepe is a classic Italian pasta dish that originated in Rome. The name translates to "cheese and pepper," highlighting the simplicity of its ingredients. This timeless recipe dates back to ancient Roman times when shepherds would bring pecorino cheese and black pepper on their journeys. The dish gained popularity in the trattorias of Rome, where chefs perfected the art of combining al dente pasta with a creamy sauce made from pecorino Romano cheese and freshly ground black pepper. Today, Cacio e Pepe is a staple in Italian cuisine, with renowned versions found in Rome's traditional osterias and trattorias. The key to a perfect Cacio e Pepe lies in using high-quality pecorino Romano cheese and achieving the right balance of cheese, pasta water, and pepper to create a velvety, flavorful sauce. For a twist on the classic recipe, some chefs incorporate variations such as adding butter or using different types of cheese, but purists argue that simplicity is key to mastering this beloved dish. When in Rome, head to iconic eateries like Roscioli or Da Felice for an authentic taste of Cacio e Pepe at its finest.
15 min
4
450 calories
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