Cacio e Pepe – Cheese and Pepper – Pasta

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 3 May, 2013

Cacio e Pepe – Cheese and Pepper – Pasta
prepTime cookTime
5 minutes 10 minutes
Serves rating
4 portion
Cacio e Pepe – Cheese and Pepper – Pasta
  • 4.00 / 5 5
16 votes, 4.0 avg. rating (80% score)

Summary

Cacio e Pepe - Cheese and Pepper - Pasta, Cacio e Pepe is a classic Roman pasta dish made with Pecorino Romano and freshly cracked black pepper. Some say it should be made with just those three elements (and a little pasta water). Others make it with a little butter or extra-virgin olive oil.

Ingredients

  • Pasta (such as egg pasta or spaghetti)    :- 450 grams
  • Extra-virgin olive oil    :- 1/4 cup / 55 grams
  • Black pepper, freshly cracked, plus more to taste    :- 2 teaspoons
  • Pecorino Romano cheese, finely grated    :- 1 3/4 cups / 210 grams

Garnish

  • Black pepper, freshly cracked
  • Pecorino Romano cheese, finely grated

Accompaniments

  • Garlic bread toast

Preparation

  1. Cook pasta according to package directions until al dente. Ladle 1 cup pasta water into a glass measuring cup, and drain pasta.
  2. Meanwhile, heat oil in a heavy bottom skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Stand back, and ladle 3/4 cup pasta water into skillet. Bring to a boil.
  3. Using tongs, transfer the pasta to the skillet.
  4. Sprinkle 1 1/2 cups Pecorino Romano over pasta, and toss to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes. (Add some pasta water if necessary.)
  5. Serve immediately with remaining Pecorino and more pepper.
Cacio e Pepe – Cheese and Pepper – Pasta
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Recipe type: Pasta, Kids Food
Cuisine: World, American, Indian, Continental, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 4 portion
Juniorchef-Cacio e Pepe – Cheese and Pepper – Pasta, Cacio e Pepe is a classic Roman pasta dish made with Pecorino Romano and freshly cracked black pepper. Some say it should be made with just those three elements (and a little pasta water). Others make it with a little butter or extra-virgin olive oil.
Ingredients
  • Pasta (such as egg pasta or spaghetti) :- 450 grams
  • Extra-virgin olive oil :- ¼ cup / 55 grams
  • Black pepper, freshly cracked, plus more to taste :- 2 teaspoons
  • Pecorino Romano cheese, finely grated :- 1¾ cups / 210 grams
  • Garnish
  • Black pepper, freshly cracked
  • Pecorino Romano cheese, finely grated
  • Accompaniments
  • Garlic bread toast
Instructions
  1. Preparation
  2. Cook pasta according to package directions until al dente. Ladle 1 cup pasta water into a glass measuring cup, and drain pasta.
  3. Meanwhile, heat oil in a heavy bottom skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Stand back, and ladle ¾ cup pasta water into skillet. Bring to a boil.
  4. Using tongs, transfer the pasta to the skillet.
  5. Sprinkle 1½ cups Pecorino Romano over pasta, and toss to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes. (Add some pasta water if necessary.)
  6. Serve immediately with remaining Pecorino and more pepper.

 

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