foodsofjane
  • Home
  • Recipes
  • CLE
  • Contact
  • Home
  • Recipes
  • CLE
  • Contact
Search

Cacio e Pepe

10/2/2017

11 Comments

 
When it comes to pasta, sometimes a few ingredients is all ya need.

There's a ton of controversy over the way this dish is supposed to be made so I will start of by saying that this is my personal version and the way that I prefer to eat cacio e pepe! I've gotten tons of comments about how it's wrong that I use butter but, I love butter and that doesn't feel wrong to me. I will say that it's super clutch to use fresh cracked black pepper - I usually buy whole black peppercorns and crack them myself with the edge of a large knife or mortar and pestle. 
Picture
What You Need
  • Bucatini pasta (I made half of a standard sized box and it was enough for two.)
  • 1/2 stick butter
  • 1/2 cup pasta water 
  • 1/2 cup fresh grated parmesan-reggiano cheese
  • 1/2 cup freshly grated pecorino romano cheese
  • 1 teaspoon of freshly cracked black pepper
  • Optional: poached egg
What To Do
  1. Prepare pasta according to package instructions, be sure to put a pinch or two of salt into the water.
  2. Melt the butter in a skillet on medium heat and add in the fresh cracked black pepper. Cook in the butter until the pepper is fragrant and you can smell it - turn the heat to super low once that happens because you don't want to burn it.
  3. Shred both kinds of cheese and combine/set aside in a bowl so it's ready to go when the pasta is done. (If you want a more authentic version, only use the pecorino romano cheese and double up the portion of it to fill in for the missing parm.)
  4. Add the cooked pasta straight into the butter and pepper mixture after cooking. Don't drain it - the pasta water that will come out of the pot with it will be good for the sauce. 
  5. Pour about half of the cheese and 1/4 cup of the starchy pasta water into the skillet with the pasta and toss around to combine. (The skillet heat should still be on low.) 
  6. After combined, add in the other half of cheese and another 1/4 cup of pasta water. (You can add more pasta water to loosen the sauce up, and add more cheese to thicken the sauce up.)
  7. Top with more cheese and crushed black pepper. 
  8. EAT!
11 Comments
Zeina Hosni link
10/3/2017 04:02:59 am

This looks UHH-mazing

Reply
Moira
7/6/2019 07:15:07 am

Hi Jane! I did this recipe with 1.5 tablespoons of black pepper and it was way too peppery. Looked more black than white. Do you know what might have gone wrong?

Reply
Ally
6/7/2020 07:54:27 pm

Yes, her recipe recommends 1 teaspoon of black pepper. Not 1.5 tablespoons.

Reply
Jen
7/4/2020 07:24:59 pm

How do you stop the cheese from seizing up?! I don’t know what I’m doing wrong but mine balls up when I try to mix it in. The heat is off when I do this.

Reply
Dan
7/21/2020 02:42:22 pm

Both cheeses are kinda tricky and don’t like to melt like other cheeses. I would mix in about a tablespoon of pasta water in the cheese bowl and make a slurry first. Then dump the melted cheese sauce into the pasta at the end with the heat completely iff

Reply
Amber
8/1/2020 08:39:37 am

the pan needs to be hot in order for the cheese to melt properly and evenly! Keep it on low when you put the cheese in.

Reply
Jane
8/1/2020 12:47:07 pm

The pan should stay hot to help the cheese melt! Leave the heat on but turn it to a low setting. Hopefully that helps!

Reply
Alina
11/5/2022 04:37:06 pm

I left the pan on low but cheese still stuck together! Might have to try another method next time.

Sarina
8/28/2020 06:41:53 am

I made this last night and it was sooo good. I didnt have pecorino so i made it fully with parm and added some crushed red pepper - still so good! can't wait to try it w the pecorino

Reply
Jane
9/1/2020 07:11:30 am

So glad you liked it!!! Appreciate you taking the time to leave feedback on my blog post. <3

Reply
Julie
10/13/2021 07:08:54 pm

Made it with orzo after you posted about that being a good substitute! Didn't have all the cheese so did 50% parmesan and 50% nutritional yeast and it was super yum.

Reply



Leave a Reply.

    Connect

    CONTACT FORM
    If you’d like to use my photos & recipes, please ask or link back to this site. Thank You.

    Calendar

    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    October 2021
    September 2021
    July 2021
    June 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    October 2017
    August 2017
    May 2017
    April 2017
    February 2017
    December 2016
    November 2016
    June 2016
    April 2016
    January 2016
    June 2015
    April 2015
    March 2015
    February 2015
    January 2015

    RSS Feed

FOODS OF JANE

mostly noodles
foodsofjane, llc  |  © Copyright 2021 |  Contact@FoodsOfJane.com

  • Home
  • Recipes
  • CLE
  • Contact