What is Cacio e Pepe
Cacio e pepe literally means “Cheese and pepper” and as is the case with simple food, using the very best ingredients you can find is crucial to ensure your dish is packed with flavor. This is not the time for pre-grated cheese. Use the good stuff. Pecorino Romano cheese (an aged sheep’s cheese) is the traditional cheese used but if you have trouble finding it, use Parmigiano-Reggiano. I prefer to use a combination of freshly cracked white pepper and black pepper. I find the white pepper more delicate and floral but use whatever you have in the house.
Ingredients needed
Olive oil. Butter. Pepper. Use freshly ground white or black pepper. You would traditionally grind the whole black peppercorns in a pestle and mortar but a good pepper mill works just as well. Hard cheese. I have made this with Parmesan, Pecorino and Grana Padano and it is simply delicious using any three, or a mixture, of those. Use a vegetarian alternative if needed. Pasta. Use a long pasta shape like spaghetti, linguini or fettucini for this recipe. I also love making Bucatini Cacio e Pepe as the sauce is perfect with hollow bucatini. It’s crucial that you save the pasta cooking water as that is an integral part of the sauce. Salt.
How to make Cacio e Pepe
Can I make this ahead?
Although best served immediately, leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in a pan set over medium-heat and top with more cheese before serving.
Classic pasta dishes
