Classic Cacio e Pepe: Simple Italian Elegance
(0 Reviews)
Ingredients
-
200 grams Spaghetti
(Use high-quality durum wheat pasta.)
-
100 grams Pecorino Romano cheese
(Grated finely for better incorporation.)
-
1 teaspoon Black pepper
(Freshly cracked for maximum flavor.)
Salt, to taste
-
1 tablespoon Olive oil
(Extra virgin preferred for flavor.)
(Use high-quality durum wheat pasta.)
(Grated finely for better incorporation.)
(Freshly cracked for maximum flavor.)
(Extra virgin preferred for flavor.)
Nutrition
- Servings: 2
- Serving Size: 1 plate (250g)
- Calories: 600 kcal
- Carbohydrates: 75 g
- Protein: 20 g
- Fat: 25 g
- Fiber: 3 g
- Sugar: 1 g
- Sodium: 600 mg
- Cholesterol: 50 mg
- Calcium: 300 mg
- Iron: 1.5 mg
Instructions
-
1 - Boil Pasta:
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions.
-
2 - Prepare Cheese and Pepper:
While pasta cooks, finely grate Pecorino Romano cheese and crack black pepper in a bowl.
-
3 - Combine Pasta and Cheese:
Reserve some pasta water, then drain spaghetti. In the pot, combine hot pasta with cheese and pepper, adding reserved water to create a creamy sauce.
-
4 - Finish and Serve:
Drizzle with olive oil if desired, mix well, and serve immediately, garnished with extra cheese and pepper.
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions.
While pasta cooks, finely grate Pecorino Romano cheese and crack black pepper in a bowl.
Reserve some pasta water, then drain spaghetti. In the pot, combine hot pasta with cheese and pepper, adding reserved water to create a creamy sauce.
Drizzle with olive oil if desired, mix well, and serve immediately, garnished with extra cheese and pepper.
More About: Classic Cacio e Pepe: Simple Italian Elegance
Cacio e Pepe, translating to "cheese and pepper," is a minimalist Roman pasta dish that showcases the beauty of simplicity. Originating from the Lazio region, it primarily uses just three ingredients: spaghetti, Pecorino Romano cheese, and black pepper. Its allure lies not just in its simplicity, but also in the depth of flavor that can be achieved through proper technique and quality ingredients.
The dish is traditionally prepared with the pasta and cheese creating a creamy emulsion when combined with starchy pasta water. This technique is crucial as it transforms the cheese into a luxurious sauce that clings to every strand of pasta. The use of freshly cracked black pepper elevates the dish, providing a hint of warmth and complexity.
Historically, Cacio e Pepe was a staple for shepherds in the mountains of Rome, who needed a quick and nourishing meal using non-perishable ingredients. It represents the rustic roots of Italian cuisine, emphasizing the philosophy of using quality ingredients with minimal intervention, allowing natural flavors to shine.
For those looking to experiment, consider adding a drizzle of high-quality olive oil or a sprinkle of chili flakes for some heat. This dish pairs beautifully with a crisp white wine, enhancing the overall dining experience. Cacio e Pepe is not just a meal; it’s a celebration of Italian culinary heritage, best enjoyed fresh and warm.
