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Cacio e Pepe {5-Substances} – Two Peas & Their Pod


Fast Abstract

You solely want 20 minutes and 5 elements to make Cacio e Pepe. This basic pasta dish is straightforward, however so good! This tacky, peppery pasta is completely scrumptious and excellent for a straightforward weeknight meal.

Cacio e Pepe on plate with gold silverware. Cacio e Pepe on plate with gold silverware.

Don’t you simply love a great, tacky pasta recipe? Spaghetti carbonara, baked ziti, lemon ricotta pasta, and baked spaghetti are all good choices. However I feel Cacio e Pepe is my favourite.

Cacio e Pepe is a basic and surprisingly simple to make at dwelling. You HAVE to strive it!

Translated, “cacio e pepe” means “cheese and pepper,” so you already know it’s going to be good! It’s a standard Roman dish that you could order at most Italian eating places.

However don’t fear, you don’t must journey to Italy to take pleasure in this basic dish, it’s simple to make at dwelling. Though, a visit to Italy sounds good proper about now, ha!

Cacie e pepe is type of like a grown-up mac and cheese. I discover myself craving it extra typically than I’d care to confess. It’s simply SO good…and SO simple to make! You will love this one!

Cacio e Pepe in pan with wooden serving spoons. Cacio e Pepe in pan with wooden serving spoons.

You Solely Want 5 Substances!

You solely want 5 elements (6 in case you depend salt) to make Cacio e Pepe. It’s a kind of recipes you’ll be able to whip up very quickly, however tastes very gourmand!

For this recipe, you will have:

  • Kosher salt– The important thing to creating good pasta is generously salting the pasta water. Be sure to don’t skip the salt.
  • Bucatini pasta– Tonnarelli is the normal pasta used when making cacio e pepe, however it may be exhausting to search out so I take advantage of bucatini. It’s a thick pasta that appears much like spaghetti, however it’s thicker and has a gap via the center with square-cut edges. I really like the feel of bucatini, particularly on this dish. For those who can’t discover it, you should utilize spaghetti or fettuccine.
  • Butter– Convey on the butter! It creates the proper wealthy sauce.
  • Freshly floor black pepper– The star of the present! Use freshly cracked black pepper, for one of the best taste. This dish is meant to be heavy on the pepper, however in case you don’t like a powerful peppery taste or if you’re serving to youngsters who’re delicate to pepper, you’ll be able to cut back the quantity. See the recipe notes.
  • Cheese– Aged Pecorino Romano is a MUST when making Cacio e Pepe. It’s comprised of sheep’s milk and has a powerful and tangy taste. I additionally use Parmesan cheese as a result of I like the flavour of the 2 cheeses collectively. If you wish to use ALL Pecorino Romano, you’ll be able to, however personally I like the combo of each cheeses.
  • Cheese Tip– Be sure to use GOOD cheese discovered on the cheese counter. Seize a few wedges and freshly grate the cheese for this recipe. Don’t use pre-grated cheese. The feel and taste isn’t the identical and pre-shredded cheese will clump up when making the sauce. This dish solely has just a few elements so that you need to use the easiest for the easiest taste! I wish to grate the cheese with a microplane so it’s finely grated and melts proper into the sauce and doesn’t clump up.

Tips on how to Make Cacio e Pepe

It is a easy recipe, however be sure to comply with the directions so it seems completely each time. You don’t need the cheese to clump up!

  • Prepare dinner the pasta till al dente based on the bundle instructions. Don’t overcook the pasta and keep in mind to salt the water! And don’t drain the pasta water, you will have a few of it to make the sauce!
melted butter in a skillet with pepper to make cacio e pepe. melted butter in a skillet with pepper to make cacio e pepe.
  • Begin making the sauce when the pasta is about midway finished. In a big skillet, soften the butter over medium-high warmth. Stir within the black pepper and prepare dinner for about 2 minutes. Cooking the pepper will carry out one of the best taste and infuse the sauce.
cacio e pepe sauce in skillet. cacio e pepe sauce in skillet.
  • Add ½ cup of the pasta water from the pasta pot and convey to a simmer. Stir and prepare dinner for 1 minute.
  • Earlier than you drain the pasta, reserve ½ cup of the pasta water. Use a colander to empty the pasta.
cacio e pepe in skillet with cheese and wooden serving spoons. cacio e pepe in skillet with cheese and wooden serving spoons.
  • Add the pasta, Parmesan cheese, and Pecorino cheese to the skillet, make certain the warmth is off. Utilizing tongs, toss till the the entire cheese is melted and till the entire pasta noodles are properly coated. Add the remaining ½ cup of pasta water and switch the warmth on low. Prepare dinner for 1 minute or till the water mixes into the pasta, creating the proper buttery, tacky sauce.
  • Switch the pasta to plates or bowls and garnish with further freshly grated cheese. Serve instantly.
cacio e pepe recipe in bowl with cheese.cacio e pepe recipe in bowl with cheese.

Facet Dishes

Since this recipe tastes similar to one thing you’d order at a restaurant, make it really feel like eating out proper in your personal kitchen. Take pleasure in for a enjoyable date evening in or serve it at your subsequent banquet.

Make it a full meal and serve just a few aspect dishes on the aspect.

Tips on how to Retailer

We hardly ever have leftovers, however in case you do, place the pasta in an hermetic container and retailer within the fridge for as much as 4 days. Add a splash of water and reheat within the microwave or on the stovetop.

bucatini cacio e pepe pasta in bowl with freshly grated Parmessan cheese.bucatini cacio e pepe pasta in bowl with freshly grated Parmessan cheese.

Extra Pasta Recipes

Cacio e Pepe

You solely want 20 minutes and 5 elements to make Cacio e Pepe. This basic pasta dish is straightforward, however so good! This tacky, peppery pasta is completely scrumptious and excellent for a straightforward weeknight meal.

  • 2 tablespoons kosher salt
  • 12 ounces bucatini pasta (can use spaghetti)
  • 5 tablespoons unsalted butter
  • 1 1/2 teaspoons freshly floor black pepper (see be aware)
  • 3/4 cup freshly grated Parmesan cheese
  • 3/4 cup freshly grated Pecorino Romano cheese
  • Further grated cheese for serving, optionally available

Stop your display from going darkish

  • Convey a big pot of water to a boil. Add the kosher salt and return to a rolling boil. Add the pasta and prepare dinner till al dente based on the bundle instructions. Don’t overcook the pasta.

  • When the pasta is about midway finished cooking, begin making the sauce. In a big skillet, soften the butter over medium-high warmth. Add the black pepper and stir, prepare dinner for about 2 minutes.

  • Add ½ cup of the pasta water from the pasta pot and convey to a simmer. Stir and prepare dinner for 1 minute.

  • Earlier than you drain the pasta, reserve ½ cup of the pasta water. Use a colander to empty the pasta. Add the pasta, Parmesan cheese, and Pecorino cheese to the skillet, make certain the warmth is off. Utilizing tongs, toss till the the entire cheese is melted and till the entire pasta noodles are properly coated. Add the remaining ½ cup of pasta water and switch the warmth on low. Prepare dinner for 1 minute or till the water mixes into the pasta.

  • Switch the pasta to plates or bowls and garnish with further cheese, if desired. Serve instantly.

In case you are delicate to black pepper or don’t look after it, you’ll be able to cut back the quantity. Once we are making this dish for our boys, we normally do ¾ teaspoon of black pepper. 
We love utilizing bucatini for this recipe as a result of it’s thick and hearty. Spaghetti will work. Be sure to use GOOD cheese. Purchase a wedge and freshly grate it your self.

Energy: 398kcal, Carbohydrates: 44g, Protein: 16g, Fats: 17g, Saturated Fats: 10g, Trans Fats: 1g, Ldl cholesterol: 49mg, Sodium: 2671mg, Potassium: 165mg, Fiber: 2g, Sugar: 2g, Vitamin A: 455IU, Calcium: 291mg, Iron: 1mg

Have you ever tried this recipe?

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