Cacio e Pepe
My children encouraged me to blog Cacio e Pepe, one of their favorite default pasta dishes. I was reluctant because it’s sort of a “non-recipe recipe,” something every Italian Nonna (and every Italian Nonna wannabe) pulls out of their hat when the pantry is bare and time is short. The ingredient list is minimal: pasta, butter, pepper, cheese (Cacio e Pepe literally translates to Cheese and Pepper) but somehow with the addition of pasta cooking water the result is magical. This is the most straight-forward, elegant macaroni and cheese. If you imagine comfort food at it’s best, that’s Cacio e Pepe.
The last time I made this dish it was because I defrosted some meatballs from the freezer, intending to make spaghetti and meatballs. Low and behold, I was out of canned tomatoes (which seriously never happens), so I think, okay Cacio e Pepe. I start the water boiling, reach for the spaghetti only to find linguine…okay, not a problem. Next I go to grab a stick of butter and find only one-third of a stick. You’ve got to be kidding me?! I did find some grated cheese; not straight Pecorino Romano but a blend of Parmesan, Asiago and Pecorino. That works…I will not be discouraged. We are sticking to the plan.
So off I went, subbing in some olive oil for the missing butter, cooking the linguine until al dente, and dumping in the mixed cheese. My point is that the recipe is loose. If you love butter, use a little more; prefer olive oil, use a little less butter to sub some in. There is wiggle room. Bottomline, you seriously cannot go wrong with this dish as long as you don’t become tempted to mince a little garlic, add a touch of oregano, top with a sprinkle of parsley because it’s simplicity that’s the star here. Enjoy!
Cacio e Pepe
- 1 box of long, thin pasta (spaghetti, linguine)
- 1/4 c extra virgin olive oil
- 4 Tbls butter
- 1 tsp freshly cracked, coarse black pepper
- 1 1/2 c grated cheese (Pecorino Romano, Parmesan, Asiago--or a combination of hard Italian cheeses)
- 1 c starchy pasta cooking water*
- Fill a large pot about halfway with water.
- Bring to a boil and add a handful of salt. Be generous, this is the only salt you are adding to the pasta.
- Add the pasta and cook til al dente (about a minute less than the package directions).
- Pull the cup of water from the pot and drain the pasta into a colander.
- Meanwhile, heat a large saute pan over medium heat. Add the butter and olive oil to melt.
- Add the cracked pepper to the butter/oil mixture and allow to gently simmer.
- Once the pasta is cooked, add the pasta to the saute pan, top with the grated cheese and 1/2 cup of the cooking liquid (pasta water).
- With a pair of tongs, toss the pasta to melt the cheese, adding the rest of the pasta water to loosen the mixture and create a thick, creamy, sauce.
- Serve immediately.
- *It is important to remember to pull the pasta water just before draining the pasta. This ingredient is crucial to the dish coming together as a creamy sauce.
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