Cacio e Pepe Pasta. Don't let the ridiculously short ingredient list fool you – this pasta is incredibly flavorful and oh-so-comforting. That, and the fact that you can throw. Cacio e pepe pasta is one of the most-loved Roman recipes, along with carbonara, amatriciana pasta, and pasta alla gricia.
You can cook Cacio e Pepe Pasta using 5 ingredients and 2 steps. Here is how you cook that.
Ingredients of Cacio e Pepe Pasta
- It’s 4 oz of spaghetti.
- Prepare 1 1/4 cups of Pecorino Romano cheese freshly grated.
- Prepare 2 tbsps of butter.
- You need 1 tsp of pepper freshly ground.
- It’s to taste of salt.
Thanks for submitting your rendition. "Cacio e pepe is a challenge, but also a dish that's hard not to love," said Meryl Feinstein, founder of the Pasta Social Club in Austin, Texas. "It feels like an accomplishment - for me. Cacio e Pepe is seriously so good that it has been prepared for centuries in Rome, Italy, where it was originally created. Cacio e Pepe is perfectly delicious in its incredible simplicity: Pasta, Pecorino Romano cheese, and freshly cracked black pepper. . . period. The name literally means 'cheese and pepper".
Cacio e Pepe Pasta step by step
Cook pasta according to directions. Drain pasta and reserve 2 cups of the pasta water..
Return pasta and pasta water to the empty saucepan. Add cheese, butter, and ground pepper. Stir until it's nice and creamy, about 2-3 minutes. Salt to taste and enjoy while hot!.
In a pot of boiling salted water, cook pasta until al dente. Reserve ⅔ cup pasta water and drain pasta. Get Cacio e Pepe Recipe from Food Network. Cacio e Pepe, a classic creamy and cheesy Italian pasta, gets reinvented in this showstopping baked spaghetti pie. The OG pasta dish cacio e pepe combines noodles with a no-fuss sauce of pasta water, cheese and loads of freshly ground black pepper.
