Cacio E Pepe Easy Recipe

October 17, 2023 Post a Comment

Table of Contents [Show]

Cacio e Pepe by thefeedfeed Quick & Easy Recipe The Feedfeed from thefeedfeed.com

Description

Cacio e Pepe is a traditional Italian pasta dish that translates to “cheese and pepper”. It’s a simple yet flavorful dish that only requires a few ingredients and can be made in under 30 minutes. The dish originated in Rome and has gained popularity all over the world due to its delicious taste and easy preparation. In this article, we’ll teach you how to make a quick and easy cacio e pepe recipe that’s perfect for any weeknight dinner.

Prep Time

10 minutes

Cook Time

15 minutes

Ingredient

- 1 pound spaghetti - 1 1/2 cups grated Pecorino Romano cheese - 1 tablespoon freshly ground black pepper - 1/2 cup reserved pasta water - Salt

Equipment

- Large pot - Large sauté pan - Grater - Tongs

Method

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. 2. While the pasta cooks, grate the Pecorino Romano cheese and set aside. 3. In a large sauté pan, toast the black pepper over medium heat until fragrant, about 1-2 minutes. 4. Add 1/2 cup of reserved pasta water to the pan and bring to a simmer. 5. Drain the pasta and add it to the pan with the pepper and pasta water. Toss to combine. 6. Add the grated cheese to the pan and toss again until the cheese has melted and coated the pasta. 7. Season with salt to taste and serve hot.

Notes

- It’s important to reserve some pasta water before draining the pasta, as it will be used to create a sauce with the cheese and pepper. - Be sure to use freshly grated Pecorino Romano cheese for the best flavor. Pre-grated cheese won’t melt as well and may result in a grainy texture. - If you prefer a creamier texture, you can add a splash of heavy cream to the pan before adding the cheese.

Nutrition Info

- Servings: 4 - Calories: 610 - Fat: 22g - Carbohydrates: 75g - Protein: 32g

Recipes FAQ

What’s the difference between Pecorino Romano and Parmesan cheese?

Both cheeses are hard and salty, but Pecorino Romano is made from sheep’s milk while Parmesan is made from cow’s milk. Pecorino Romano has a nuttier, sharper flavor than Parmesan.

Can I use a different type of pasta?

Yes, you can use any type of pasta you prefer. Spaghetti is the traditional choice, but cacio e pepe can be made with any type of long pasta like linguine or fettuccine.

Can I make this dish in advance?

Cacio e pepe is best served immediately, as the cheese sauce can become clumpy if it sits for too long. If you need to make it in advance, you can reheat it gently on the stove with a splash of pasta water to loosen the sauce.

Recipe Tips

- Reserve more pasta water than you think you’ll need, as it’s better to have too much than too little. - When adding the cheese to the pan, remove it from the heat to prevent it from becoming grainy. - Don’t be afraid to add more black pepper if you like a spicier dish. - Serve with a sprinkle of extra cheese and a drizzle of olive oil for added flavor.