Cacio e Pepe

I’ve included some videos I found relevant and helpful. 😍

Cacio e Pepe is a simple yet tasty Italian pasta dish. It uses just a few basic ingredients – pasta, cheese, and black pepper. This recipe makes a creamy, cheesy sauce that coats each noodle perfectly.

You can whip up this dish in no time. It’s great for a quick weeknight meal or when you want to impress guests without much fuss. The key is using good quality cheese and freshly ground pepper for the best flavor.

Exact Ingredients List

Here’s what you’ll need to make cacio e pepe:

• 8 ounces dry fusilli pasta (half a box)
• 3 tablespoons unsalted butter
• 1 teaspoon freshly ground black pepper, plus extra for serving
• 3/4 cup freshly grated Parmesan cheese, plus extra for serving
• 1/2 cup freshly grated Pecorino Romano cheese, plus extra for serving

You’ll also need some pasta water, so don’t forget to save about 1 cup before draining your pasta.

For the best flavor, use high-quality cheeses and freshly ground black pepper. The fresher your ingredients, the tastier your cacio e pepe will be!

Remember, you can adjust the amount of cheese and pepper to suit your taste. Some people like it extra cheesy or extra peppery. Feel free to experiment and find your perfect balance.

Instructions

Start by boiling water in a big pot. Add lots of salt to the water.

Put the pasta in and cook it. Take out 1 cup of water 2 minutes before the pasta is done.

Drain the pasta when it’s cooked.

Melt butter in a big pan. Add pepper and cook for 1 minute until it smells good.

Pour in 1/2 cup of the pasta water. Let it boil. Add the pasta and mix it around.

Turn the heat down. Add the cheeses. Keep mixing until they melt. If it’s too thick, add more pasta water.

Put the pasta on plates. Add extra cheese and pepper on top if you want.

That’s it! Your cacio e pepe is ready to eat. Enjoy your tasty pasta dish!

Possible Substitutes List & Recipe Variations

You can try different pasta shapes for your cacio e pepe. Instead of fusilli, use spaghetti, tonnarelli, or linguine. These long noodles are great for holding the creamy sauce.

For the cheese, you can swap Pecorino Romano with more Parmesan if needed. But try to use at least some Pecorino for that classic tangy flavor.

Here are some tasty additions to mix things up:

• Lemon zest for a bright, citrusy kick
• Caramelized onions for sweetness
• Olives and basil for a Mediterranean twist

Want it creamier? Add a splash of heavy cream or pasta water. For extra richness, toss in an egg yolk at the end.

No butter? Use olive oil instead. It changes the flavor a bit but still tastes great.

Play with the pepper too. Try white pepper for a milder heat, or add red pepper flakes for some spice.

Remember, authentic cacio e pepe is simple. These changes make it yummy but less traditional. Have fun experimenting to find your favorite version!

Tips, Tricks & Storing

Use a Microplane grater to finely grate the cheese. This creates a fluffy texture that melts smoothly into the sauce.

Freshly grate your cheese just before using. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy.

Toast the pepper in the melted butter to bring out its flavor. This small step adds depth to the dish.

Save some pasta water before draining. The starchy water helps create a silky sauce and lets you adjust the consistency.

Toss the pasta constantly while adding cheese. This prevents clumping and helps the sauce coat each noodle evenly.

For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to revive the sauce.

Try different pasta shapes like spaghetti or bucatini for variety. The ridges in fusilli are great for catching the sauce, but other shapes work too.

Don’t skip the Pecorino Romano. Its sharp flavor is key to authentic cacio e pepe taste.