Cacio e Pepe

Cacio e Pepe in 2 white plates with a fork twirling pasta

This Cacio e Pepe is a traditional, authentic Italian dish that needs only 4 simple ingredients and about 20 minutes of your time to cheesy noodle heaven! Dinner couldn’t get any easier!

INGREDIENTS
  • 8 oz pasta such as bucatini or spaghetti
  • 4 tbsp butter unsalted, cubed
  • 1 tsp black pepper freshly ground
  • 1 1/2 cups Parmesan cheese or Pecorino or Grana Padano, freshly grated

INSTRUCTIONS

  • Cook the pasta: Fill a large pot with water and generously salt it, use at least 1 to 2 tbsp of salt. Bring it to a boil then add the past and cook it until just barely al dente. Do not over cook the pasta as it will continue cooking a bit more in the sauce itself. Reserve 1 to 1 1/2 cups of water, then drain the pasta.
  • Make the sauce: While the pasta is cooking and has been cooking for 5 minutes, start on the sauce. In a large skillet, large enough to hold your pasta, met the butter over medium-high heat. Once melted add the pepper and saute the pepper for a good 1 minute. We just want to "bloom" the pepper to deepen the flavor. Add about 3/4 cup of the pasta water to the skillet. You'll notice it will immediately bubble up. Stir it to combine with the butter. Remove the pan from heat.
  • Finish the pasta: Add the pasta to the skillet and about 1 cup of the cheese. Toss everything together well and add remaining pasta water if the pasta starts looking a little dry. Sprinkle with remaining cheese and more freshly ground pepper.

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