Cacio e Pepe

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Simple, elegant and satisfying this traditional Italian dish requires just 20 minutes and basic ingredients. The single most important ingredient is the pepper, after all Cacio e Pepe translates to cheese and pepper. Our Chef's Grind Black Pepper is coarsely ground, pungent in both aroma and flavor, a perfect match for the saltiness of  Pecorino-Romano

Ingredients

Kosher salt
1 pound spaghetti, linguini or other dry pasta
6 tablespoons tablespoons extra virgin olive oil, divided
3 tablespoons unsalted butter
2 cups Pecorino Romano, finely grated

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
20 minutes
Total Time: 
20 minutes
Serving size: 
6

Directions

1. Bring a large pot of salted water to boil. Add the pasta. Cook according to package directions for al dente.
2. Meanwhile, in a large skillet over medium-high heat, add 6 tablespoons olive oil and the Chef's Grind Black Pepper. Cook until fragrant, about 3 minutes. Set aside.
3. Drain the pasta, reserving 1 cup of pasta water.
4. Transfer 1/2 cup of pasta water to the skillet. Stir well. Then add in the butter and cheese, stirring until the cheese has melted. Add more pasta water if needed to create a creamy sauce.
5. Using tongs quickly transfer the hot pasta into the cheese-pepper mixture. Toss vigorously to coat the pasta, adding the reserved pasta water as needed.
6. Finish the remaining tablespoon of olive oil.

Comments

Marcad@q.com
Rating: 
4
Average: 4 (1 vote)
Love that you encourage one of our favorite Tuscan recipes. I think though that authenticity would urge to use the traditional pasta associated with this dish- pici (which in our opinion needs to be discovered by Americans). We have found a reasonable alternative to be bucatini, which is readily available. Spaghetti just doesn't do this dish justice. If you have further interest, we can provide information about where to find pici.

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Recipe Tip:
Try this recipe with spiralized zucchini, a delicious lighter version of a classic dish

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