Easy, creamy and delicious, Cacio E Pepe is literally just cheese (cacio) and black pepper (pepe) and pasta (we recommend Italian heirloom wheat pasta). Call it an adult macaroni and cheese, call it a little bowl from heaven, or call it as it is. Whatever you call it, listen to your cravings and savor the simplicity of creamy Pecorino Romano and prominent black pepper in tonight’s Cacio E Pepe.
1.5 cups grated Pecorino Romano
1 cup grated Parmigiano-Reggiano
1 Tablespoon ground black pepper
Pinch of 100% Pure Sea Salt
Dash of Heritage Blend Extra Virgin Olive Oil
Bring a pot of well-salted water to boil.
In a large bowl, mash finely grated cheese and ground black pepper with a little bit of cold water to create a paste.
Add pasta to boiling water. At the perfect al dente texture, use tongs to transfer spaghetti to your bowl of cheese and pepper. Stir vigorously to blend the cold cheese and warm pasta, occasionally adding a tablespoon of extra virgin olive oil to thin the sauce when necessary. If you have trouble mixing, transfer back to a drained pot and mix over low heat.
Serve with a dusting of grated Pecorino Romano and black pepper.