Cacio e pepe
Macaroni and cheese has a sensuous Italian doppelganger that shows up on menus in every Italian restaurant around the world. Introducing cacio e pepe, a creamy cheese and pasta dish that leaves dinner guests swooning. “Cacio” is what Italians in southern and central Italy call cheese. In other parts of Italy, cheese is also called formaggio.Such basic ingredients—pasta, pecorino cheese, pepper and water. But the magic lies in the subtle alchemy. Don’t underestimate the power of the pasta water. A cup of this starchy elixir will make all the difference in blending your pasta and cheese into this classic dish. And don’t be afraid to be generous with the pepe. Pepper adds a smoky note to the cheese sauce and brings the sophistication of the entire dish up a notch.
Servings: 6
Ingredients
- 1 pound dried or fresh pasta
- 2+ tbsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1½ tbsp unsalted butter (optional)
- 1½ cupes grated pecorino or Parmesan cheese
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add the pasta and cook until al dente. Drain the pasta reserving 2 cups of the pasta cooking water.
- Heat the black pepper in a large sauté pan until toasted, for 2 minutes. Add the olive oil, butter (if using), and cooked pasta. Then add the pasta water, a small amount at a time until it reaches a creamy consistency and most of the water is gone. Remove the pan from the heat. Stir in 1 or more cups of the pecorino. Toss until the sauce coats the pasta. Serve immediately in warm bowls garnished with more cheese.