CACIO E PEPE, PASTA WITH CHEESE AND BLACK PEPPER
Cacio e pepe is a comfort food, rich & bold flavors and easy to make in under 30 minutes.
Purchase the Campanelle pasta used in this recipe
NAVIGATION
Skip ahead with these links:
- Story Time (aka my version of a blog)
- Tips & Tricks
- Pots, Pans & Utensils
- Recipe
- Substitutions
STORY TIME: SIMPLE COMPLEXITY
Cacio e Pepe is a delicious pasta, no doubt about it. A favorite of chefs and home cooks, its shortlist of ingredients makes simplicity forefront. With simple recipes, the quality of ingredients becomes even more important since there are "fewer flavors" to hide the dish behind.
I was very fortunate that the first kitchen I worked at in NYC was focused on seasonal Roman Italian style cooking, and each dish was hyper-focused on a primary ingredient and making that ingredient shine. The fact is though, there was no hiding a mistake and honestly, I made a few (lots) of them until I finally understood the ingredients and the technique of simplicity. Fundamentally, quality ingredients lead to quality food and don't get in the way by overdoing it.
There is a technique to this sauce that you'll want to pay attention to. Pasta water, friction, and "cooking" the pasta a little bit in the pan BEFORE the cheese gets added. As pasta cooks, it releases starch into the water making the water more viscous. This is also true with allowing the pasta to finish its last little bit of cooking time (right before your target al dente) in the sauce, which releases more starch into the sauce directly and allows the dish to become well "emulsified". You do have to add a splash or two more of the pasta water to the pan when you do this, otherwise, it's just slightly undercooked noodles sitting in warm butter. When ready, the friction of stirring and tossing helps the cheese easily melt into the already smooth & creamy sauce.
TIPS & TRICKS: SIMPLE INGREDIENTS NEED TO BE GOOD
Since there is a shortlist of ingredients, let's delve a little more into each one. Just as a side note, a well-stocked larder should have these in it and it also makes for a super quick and easy dinner. Each ingredient suggested brings its own unique flavors and tastes that when combined become more than the parts. Of course, you can substitute to suit your preferences in flavor and texture.
- Tellicherry black pepper is very tasty and provides a depth of flavor that balances well with the peppers' "spiciness".
- Any black pepper will work. Make sure it is freshly ground and adjust the amount based on the pepper itself, less for more intense black peppers.
- Pecorino Romano is a hard, salty cheese made from sheep milk in Lazio.
- Locatelli has a pronounced burst of flavor and is slightly saltier.
- Sini Fulvi is my favorite, rich flavor balanced with saltiness.
- Parmigiano-Reggiano that is aged 18 to 24 months. This slightly dryer, slightly sharper king of cheeses and can melt into a sauce without becoming stringy (and is also great for snacking on while waiting for the water to boil).
- There isn't really a great substitute for this cheese, because "parmesan style" cheese tend to get stringy instead of melting into the sauce.
- European style (unsalted) butter tends to be a little fattier and slightly aged while providing a richer flavor and mouthfeel.
- Plain butter is fine, of course, it just yields a "thinner" mouthfeel.
- Extra virgin olive oil that you would use to dress a salad or drizzle as a finishing oil. It should be well balanced in flavor and texture.
- California Olive Ranch makes a perfectly tasty olive oil that I use for most home cooking.
- Capezzana is a Tuscan olive oil, and insanely delicious.
A NOTE ABOUT AUTHENTICITY
I’ve suggested ingredients in this recipe which strictly speaking, aren’t used in truly authentic Cacio e Pepe. If you’re looking for an authentic version of this dish omit the oil, butter and parmesan. You’ll want to reread the note about the technique of using pasta water and starch to create the base of a sauce, which is the real secret to the recipe. If that step isn’t flawless though, the cheese can easily clump, and the dish may not be quite as good as you hope. On the flavor profile, this will yield a sharper & intense dish and the pecorino Romano you select will be front and center (so get the good stuff).
POTS, PANS & UTENSILS
- 10" saute pan
- 3 to 4 quart pot
- Long handle strainer/sieve
- Wooden spoon
RECIPE FOR CACIO E PEPE
Serves 2 entree portions or 4 side portions
INGREDIENTS
- 6 to 8 ounces Della Terra Pasta
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, a European style is best
- 1 tablespoon black pepper, coarsely ground
- 1/3 cup freshly grated Parmigiano-Reggiano
- 1/3 cup freshly grated pecorino Romano
METHOD FOR THE SAUCE
In the skillet that is room temperature, combine the olive oil, butter, black pepper. This sauce comes together quickly, so when the pasta is almost ready place the pan over medium-low heat. Add a splash of pasta water for the butter to melt into. The pasta and pasta water should be added shortly after.
COOKING THE PASTA
Bring 2 quarts of water to a boil and add 1 tablespoons of kosher salt. Cook the pasta for the suggested time, tasting it at the lower number and cooking until the al dente meets your preference.
Using the sieve, remove the cooked pasta and add it to the sauce when it is ready.
COMPLETE THE DISH
Combine the cooked pasta and sauce along with 1/3 cup of pasta water over low-medium heat and stir to coat the pasta.
Toss or stir with a wooden spoon and add the parmesan and pecorino, toss lightly. This sauce comes together with the heat from the pan and the friction created by tossing together. If the sauce seems tight, add a small splash or two of pasta water if needed to adjust the sauce consistency. It should coat the pasta well and be smooth.
Using the wooden spoon transfer the pasta to the plate.
Sprinkle the remaining cheese as a garnish.
SUBSTITUTIONS & ALTERNATIVES
PASTA: Fusilli, Strozzapreti or Spaghetti are great choices.
VEGETARIAN: This recipe is the perfect vegetarian dish.
VEGAN: Use a good vegan butter and crumbly vegan "parmesan" cheese. I would toss the pasta into the butter and pepper sauce and sprinkle the cheese on top instead of mixing it into the sauce too.