Cacio e Pepe directly translates to “cheese and pepper.” This timeless and beloved dish features a harmonious blend of flavorful cheese, bold pepper, and perfectly cooked pasta. It’s truly remarkable to witness how these three basic yet high-quality components effortlessly unite to form a truly exceptional culinary masterpiece.
During the time of the Roman emperor Augustus, “Cacio e Pepe” was a favorite dish and it was also enjoyed by shepherds for its heartiness and long shelf life. The ingredients were readily available in Rome and the surrounding areas, making it a cost-effective choice. Shepherds could carry pasta, peppercorns, and hard cheese in their sacks for days without spoilage.
After making this dish many times, here are a few tips to perfect it: Make sure your cheese is finely grated. This helps it melt faster in the pasta water, subsequently creating a silky, creamy coating for the pasta. Using a wide ribbon-type pasta like Pappardelle or Tagliatelle will provide a larger surface for the velvety sauce to cling to. While the pasta is cooking, you can grill some protein, such as chicken or shrimp, or sauté some vegetables to create a quick, easy, and well-balanced meal.
Variations:
Different cheeses can be used. For example, if you don’t like sharp cheese, Grana Padano is a good choice. It is a bit creamier and milder than pecorino and has a nutty, buttery flavor. Cheese shavings added as a garnish provide a nice presentation and add more cheesy flavor to the dish. Another nice touch for a garnish is some fresh herbs like Oregano, Fresh parsley, and Basil.
Additionally, It will enhance your presentation, but also add more flavor to the dish. Also, more or less black pepper can be used to suit your taste. I like it chunky using a mortar and pestle to grind the peppercorns. My wife likes it fine ground in a pepper mill.Indulge in mouth-watering preperations
that satisfy your taste buds
Ingredients
- 1 lb box pasta
- 1 cup Finely Grated Pecorino Romano Cheese
- 1 tbsp Crushed Black Peppercorns
Instructions
- In a large pot of salted water, bring the water to a boil and cook the pasta.
- A few minutes before the pasta is ready, heat a medium-sized saucepan and toast the pepper for a few minutes.
- Add 1/2 cup of pasta water to the pan, then add the pasta and mix.
- Gradually add the cheese, 1/4 cup at a time, and mix between each addition. That's it! Serve immediately while the cheese is hot and creamy.
