Cacio & Pepe
This is probably one of the oldest and simplest Italian dishes that dates back to even Roman times. It is the simplest of all the pasta dishes, yet one of the most delicious and filling. The measurements are almost certainly a preference. Some like it with more cheese, more pepper, thicker, thinner sauce, etc. Don’t be afraid of the butter, this is what is going to bind the salty starch water with the pasta.
INGREDIENTS
- 8 ounces long pasta (spaghetti, bucatini, fettuccine, linguine)
- 1 cup fresh grated Pecorino Romano cheese
- 2 tablespoons extra virgin olive oil
- 1/2 cup pasta water
- 1/2 teaspoon fresh cracked black pepper
- 2 tablespoons unsalted butter
- 1/4 cup fresh grated Grana Padano on the side (optional)
METHOD
- Boil 2 quarts of salted water for your pasta, about 1 teaspoon of kosher salt
- Heat the olive oil in a pan with 1 tablespoon of butter and a lot of cracked black pepper
- When the pasta has been cooking for several minutes, use some of the pasta water to add to the pan and allow it to heat more
- Slowly add the grated cheese a little at a time so it does not clump – whisk if necessary
ALT ITALIAN METHOD
- 12 ounces bronze die long pasta (spaghetti, fettuccine, linguine)
- 1 cup finely grated fresh Pecorino Romano cheese
- 1 cup fresh grated Parmesean
- 4.5 cups cold water
- 1 tablespoon fresh cracked black pepper toasted
- Medium high heat
