Cacio e Pepe
The literal translation of Cacio e pepe is "cheese and pepper." While these two elements are typically regarded as minor elements in a dish, they become the main focus in this pasta recipe. Despite black pepper being a commonly used ingredient, its potential as an extraordinary primary seasoning is often overlooked. The fruity and multifaceted kick of freshly ground pepper encompasses complex, earthy, sweet, and spicy notes simultaneously. Preparing this pasta dish and toasting the pepper provides an ideal opportunity to showcase and appreciate this remarkable flavor.
Ingredients
- Kosher salt
- 8 oz. linguine or spaghetti
- 2 tbsp. butter, divided
- 1 tbsp. extra-virgin olive oil
- Coarsely ground black pepper
- 3/4 c. freshly grated Pecorino, plus more for serving
- 3/4 c. freshly grated Parmesan, plus more for serving
Instructions
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ⅔ cup pasta water before draining.
- In a large skillet over medium heat, melt 1 tablespoon butter with oil. Add a generous amount of black pepper and toast until fragrant, about 1 minute.
- Add ⅓ cup reserved pasta water and bring to simmer. Whisk in remaining 1 tablespoon butter and, using tongs, add pasta, tossing into butter mixture.
- Add cheeses and toss constantly until cheese is melty, removing skillet from heat when about half the cheese has melted. (If sauce is too thick, loosen with more pasta water.)
- Serve topped with more Pecorino and Parmesan.
Nutrition
Calories: 994kcalCarbohydrates: 85gProtein: 51gFat: 48gSaturated Fat: 26gCholesterol: 120mgSodium: 1485mgPotassium: 360mgFiber: 4gSugar: 4gCalcium: 1217mgIron: 2mg
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