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Pasta 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 the spaghetti and cook according to package instructions until al dente.
- While the pasta is cooking, in a large skillet, toast the black pepper over medium heat for 1-2 minutes, until fragrant.
- Once the pasta is al dente, reserve 1/2 cup of the pasta cooking water, then drain the spaghetti and add it to the skillet with the toasted black pepper.
- Add 1/4 cup of the reserved pasta water and the Pecorino Romano cheese to the skillet, tossing the pasta constantly over low heat until the cheese is melted and a creamy sauce forms. If the sauce seems too thick, add more pasta water as needed.
- Serve immediately, garnished with additional Pecorino Romano cheese and black pepper if desired. Enjoy!
Pasta Cacio e Pepe is a classic Roman dish that dates back to ancient times. The name translates to "cheese and pepper," highlighting the simplicity of its ingredients. This dish has humble origins, rooted in the traditions of shepherds who used easily transportable ingredients like pasta, Pecorino Romano cheese, and black pepper. The creamy sauce is achieved by emulsifying starchy pasta water with the cheese and pepper. Renowned chefs like Anthony Bourdain have praised its rustic charm. While it's a staple in Rome, you can find exceptional versions in Italian restaurants worldwide. The key lies in achieving the perfect balance of cheese, pepper, and pasta water. For the best Pasta Cacio e Pepe, sourcing high-quality Pecorino Romano is crucial. Some chefs recommend using a mix of Pecorino and Parmigiano-Reggiano for a more complex flavor. Additionally, mastering the emulsification process is essential to create a creamy, velvety sauce that coats the pasta evenly. While traditionally made with spaghetti, variations using other pasta shapes like tonnarelli or bucatini offer unique textures. For a twist, some chefs infuse the dish with a hint of garlic or incorporate butter for added richness. Whether enjoyed in a cozy trattoria in Rome or a trendy Italian eatery, Pasta Cacio e Pepe continues to captivate diners with its timeless appeal.
15 min
4
450 calories
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