Cacio e Pepe
Cacio e Pepe is a classic Roman pasta dish made with just four high-quality ingredients, showcasing the perfect balance of flavors. Despite having only four ingredients, Cacio e Pepe is difficult to get right. High quality ingredients and the right equipment are a must. This recipe focuses on the tried-and-true process that works for me.
40 minutes, 2 Servings
Cacio e Pepe is a classic Roman pasta dish made with just four high-quality ingredients, showcasing the perfect balance of flavors. Despite having only four ingredients, Cacio e Pepe is difficult to get right. High quality ingredients and the right equipment are a must. This recipe focuses on the tried-and-true process that works for me.
40 minutes, 2 Servings
Ingredients
| 8 oz | Bronze cut spaghetti. Artisan bronze cut brands will be best; shiny teflon-cut cheap pasta will not work here. |
| 1 ½ cups | Freshly fine-grated Pecorino Romano cheese, lightly packed |
| ½ cup | Freshly fine-grated Parmigiano Reggiano cheese, lightly packed |
| 1 Tbsp | Freshly grated black pepper |
Equipment
| 1. Thermometer . Faster reading is better. |
| 2. Small pot to cook pasta in. We'll only use just enough water to cook the pasta , and no more. |
| 3. Larger stainless -steel pot or bowl , minimum 3 quarts for 2 servings. A round bottom is ideal. Avoid non-stick as we'll be stirring with metal utensils. |
| 4. Large fork or other pointy metal utensil (like small tongs) for vigorous stirring. |
| 5. Warmed serving plates or bowls. Getting Cacio e Pepe right means the finished product isn't super hot, so warmed serving dishes help. |
Instructions: Prepare the cheese blend
| 1. Grate the cheeses in a bowl , using 3 parts Pecorino to 1 part Parmigiano, until you have 2 cups total when lightly packed. |
Instructions: Toast Pepper
Instructions: Cook Pasta
| 1. Use just enough water to cover the pasta once it softens. We are using the starchy cooking water in the next section, and we want a high concentration of starch. |
| 2. Lightly salt the water. The cheese is salty so we don't need much here. |
| 3. Cook the spaghetti just until al dente, about 9-11 minutes. See package for exact time. |
| 4. Remove the pot from heat; do not drain the pasta. |
Instructions: Warm Serving Dishes
| 1. While the pasta is cooking, warm two serving bowls or plates in the microwave or in a low oven. |
Instructions: Preparation
| 1. Add about 1 cup of pasta water to the toasted pepper in the large pot or bowl . |
| 2. Let it steep for about a minute. |
| 3. Using tongs, transfer the pasta directly from its cooking water to the mixing bowl with the pepper water. |
| 4. Toss the pasta with the pepper water, monitoring the temperature until it drops to 150°F as measured by a thermometer . |
| 5. Add about ¼ of the cheese mix and ½ cup of pasta water. |
| 6. Stir vigorously with a fork or tongs for at least 1 minute to begin forming the sauce and to prevent the cheese from clumping. |
| 7. Repeat three times more with remaining cheese and water, adjusting the final water amount based on sauce thickness. © FirstPageRecipes.com |
| 8. Immediately plate onto warmed serving dishes and spoon sauce over the pasta. Twisting onto tongs and transferring to the dish is a nice presentation touch. |
| 9. Finish with additional ground pepper and shaved or grated cheese. |
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