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