Dish of Cacio e Pepe
(click to enlarge)

Cacio e Pepe


Italy - Lazio   -   Cacio e Pepe

Serves:
Effort:
Sched:
DoAhead:  
4 pasta
**
40 min
Prep
This recipe is simple, but it's flavors have made it one of the most popular pasta dishes in Rome. It is a little tricky to avoid having the cheese lump instead of coating the pasta, but doable.




8
5-1/2
1
3
------
ar
ar

oz
oz
t
T
----


Pasta (1)
Pecorino Romano (2)  
Pepper, coarse
Olive Oil
--- Serve With
Pecorino Romano
Pepper, coarse

This recipe can be four Pasta Plates, or a Main Dish for two. It is substantial and stays with you.

Prep   -   (7 min)
  1. Grate PECORINO fairly small. Measure is about 1-1/2 cups lightly packed.
Run   -   (30 min)
  1. Place a 2 cup measure under your pasta strainer in the sink so you won't forget to save some pasta water.
  2. Cook Pasta in boiling salted Water the usual way, but just very slightly under-done. For Spaghetti, I break it in half to make it more manageable.
  3. Meanwhile:   In a spacious sauté pan, heat Oil and stir in Pepper. Stir for a couple minutes to blend flavor, but don't let the oil get too hot.
  4. Strain Pasta, reserving some water. Pour the Pasta in the pan and stir until well coated with the oil. Take off the heat to cool a little so the Pecorino won't lump immediately when sprinkled on.
  5. Place 2 T Pasta Water in the pan and Sprinkle over Pecorino in batches and tumble until the Cheese has melded with the sauce and the Pasta is done al dente. Add a little more Pasta Water as needed. Don't over-stir or the cheese will lump. If your cheese is not sufficiently incorporated and is stringy, it will help to add a little more of the Pasta Water, cover, and steam over moderate heat for a short time without stirring. The recipe should finish without free water in the pan.
  6. Serve immediately.
NOTES:
  1. Pasta:

      Spaghetti is the most popular pasta for this dish in Rome, but others can be used.
  2. Pecorino Romano:

      This Sheep Milk Cheese, aged for grating, is easily available in North America. Zerto is a popular brand. For details see our Cheese Varieties page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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