Cacio e Pepe
A beautifully simple pasta dish
It’s sad to say that after my almost 3-years living in Italy, I never ordered this dish! I just figured it was too simple and should take advantage of all the other delicious Italian treats! Well, I was wrong, this is a simple dish, but not so simple. Sure there are only a few ingredients, but it’s in the technique… kindof reminds me of making beurre fondue in culinary school… basically an emulsification of butter and water-made into a creamy mix used to reheat blanched veggies… Anyway, tonight I will help a couple learn to make fresh pasta and then their favorite, cacio e Pepe! Hopefully, they will love it. We will also make a summer sauce, just in case!
cacio e pepe
A deliciously simple pasta dish made with simple ingredients.
Ingredients
- Kosher salt
- 6 oz spaghetti
- 3 tbsp unsalted butter-cubbed and divided
- 1 tsp cracked pepper
- 3/4 cup finely grated pecorino
- 1/3 cup finely grated parmesan or grana padano
- 2 tbsp olive oil
Instructions
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Bring 3 quarts of water to a boil in a 5 qt stock pot. Season the water with lots of salt- so it tastes like the sea. Add pasta and cook for about 2 mins less than package or just before aldente- only 2 minutes cooking if using fresh pasta.
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Meanwhile, toast the cracked pepper. Add one cup of pasta water and stir, add in olive oil and stir. Then whisk in cube by cube till water/oil and butter are creamy, Whisk in more pasta water.
Add pasta and remaining butter and cheese... reserve a bit of cheese to top the finished pasta.
Hi I’m Karine. This photo is me goofing off, trying to be the mid-century housewife in our kitchen in California. We now live in Detroit, Michigan –a big change and a bigger kitchen! But no matter where I live food and cooking remains my passion. I hope I can motivate you, give you ideas or share with each other food stories, cooking dreams and goals.