Cacio e Peppe (Pasta with Cheese & Pepper)
This is very a famous pasta dish from Rome. It is an easy and truly delicious one. And the best part? It has very few ingredients! Don't let its simplicity and the few ingredients fool you, it is one excellent dish!
It is important to use 3 table spoons black pepper (it may sound a lot to some, but it doesn't taste too peppery!)
PS: Recipe is by one of my favorite chefs: Mario Battali.
Cacio e Peppe (Pasta with Cheese & Pepper)
This is very a famous pasta dish from Rome. It is an easy and truly delicious one. And the best part? It has very few ingredients! Don't let its simplicity and the few ingredients fool you, it is one excellent dish!
It is important to use 3 table spoons black pepper (it may sound a lot to some, but it doesn't taste too peppery!)
PS: Recipe is by one of my favorite chefs: Mario Battali.
Cooking Instructions
- 1
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the pasta in the boiling water one minute shy of the package directions, until al dente.
- 2
Meanwhile, add the freshly ground black pepper and a pinch of salt to a large sauté pan set over medium heat. Toast the pepper until fragrant, 45 seconds to 1 minute. Add one cup of pasta water to the pan, then add the cold butter and olive oil and bring to a simmer. Swirl the sauce regularly so that the olive oil and butter combine
- 3
When the pasta is cooked, drain, reserving a little bit of the cooking liquid. Add the pasta to the pan and toss to combine with the sauce. Remove the pan from the heat, then add the cheese in a steady stream while constantly tossing or vigorously stirring so that the cheese melts evenly into the sauce. Add reserved pasta water if needed to adjust the sauce to the right consistency
- 4
Serve immediately.
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