cheese & pepper pasta (cacio e pepe)

How To Make cheese & pepper pasta (cacio e pepe)

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  1

  Chef’s Note: Just one thing about traditional Cacio e Pepe It does not have any: Milk Heavy Cream Vegetable Oil Butter Parmigianino Reggiano This was a simple dish invented by the Romans… It’s designed to get it on the table quickly, with good hearty flavor, and that’s it… full stop.
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  2

  Gather your ingredients.
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  3

  Grate the Pecorino Romano, and reserve.
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  4

  Bring 3 quarts of water to the boil and add a bit of salt.
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  5

  Cook the pasta to al dente, according to package directions.
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  6

  Drain the pasta and reserve some of the pasta water.
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  7

  Place a serving bowl over a pot of hot water and warm the bowl up.
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  8

  Chef’s Tip: This is an important step, and will help with the mixing of the cheese and the pasta.
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  Add the pasta to the warm bowl.
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  10

  Gradually add Pecorino Romano cheese and a bit of hot water tossing vigorously until you get a creamy consistency.
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  11

  Chef’s Tip: If the sauce becomes too watery, add more cheese; if it becomes too dry, add some of the pasta water.
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  12

  Season with lots of freshly ground black pepper and toss.
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  13

  Serve while still nice and warm. Enjoy.
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  14

  Chef’s Note: I did make this dish using a spaghetti squash in place of the pasta, and it was awesome. You might want to give it a try.
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  15

  Keep the faith, and keep cooking.
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