Cacio E Pepe

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. 


Ingredients
1.5 cups grated Pecorino Romano 
1 cup grated Parmigiano-Reggiano
1 Tablespoon ground black pepper
3/4 cup Spaghetti
Pinch of 100% Pure Sea Salt 
Dash of Heritage Blend Extra Virgin Olive Oil 

Directions
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. 
Mancia!
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2 comments

Kathe

Buonissima! Only a true Sicilian knows how to make this pasta correctly! The “paste” is key…I use pasta water to thin it out…But I will try it your way. My family is from the seaside at Termini Imrese!

Kathe
Bob Pfeifer

The thought of this recipe realized is melting in my mouth. Thank you so much – will try this weekend!!

Bob Pfeifer

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