Easy Cacio e Pepe Recipe | Julie Blanner (2024)

FAQs

What makes cacio e pepe so good? ›

The internet loves an only-three-ingredient recipe. This (which makes Cacio e Pepe deceptively simple) and the cheese + carbs combination are essential parts of the secret of its media success, along with the fact that it can be made anywhere in the world with any pepper and any cheese.

Cacio e Pepe Variations

Pecorino Romano is a hard, Italian sheep's milk cheese. It has sharp, rich nutty flavor, making it the perfect cheese for this simple pasta dish. If you don't have it or can't find it Parmigiano-Reggiano is a totally acceptable alternative.

We cook up a batch of cacio e pepe at least once or twice a month, often turning to it in a pinch because we make it a point to keep the three main ingredients — “cacio” (cheese), “pepe” (black pepper), and pasta (we usually opt for bucatini) — always stocked in our kitchen.

But it is extremely hard to execute well because you need to control the heat. The cheese will become stringy if you heat up your pan too much (above 70 °C or 158 °F). I tested all the methods, so you do not need to! Cacio e Pepe is rare in restaurants because it is hard to serve warm without the corn starch trick.

The secret, in addition to the chemical combination of water and Pecorino proteins to obtain a cream without lumps, lies in the flavor: whole peppercorns crushed the same day and plunged into the pan to toast releasing all their pungent aroma; the pasta whisked slowly and in a controlled way to absorb all the taste of ...

Look no further than Chianti Classico for a classic red pairing. While most people associate this wine with flavorful meats like Florentine steak, the sharpness of the cacio e pepe holds its own and makes Chianti an unexpected accompaniment.

Cacio e pepe is made by emulsifying pasta water with grated cheese and black pepper. It clumps so easily. Alfredo has an image problem. Americans think of it as pasta draped in a cream sauce made of heavy cream and cheese, but the original version is thinner and creamy from an emulsion of butter and grated cheese.

The aging period for Pecorino Romano is much shorter than Parmigiano-Reggiano at around five to eight months. Like Parmigiano, Romano is a hard cheese. But Pecorino Romano is white in color and has a slightly saltier and much stronger, more piquant flavor.

Ingredients. WATER, DURUM WHEAT SEMOLINA, PECORINO ROMANO CHEESE (SHIP'S MILK, SALT, ANIMAL RENNET, CHEESE CULTURES), MILK, WHEAT FLOUR, CREAM, BUTTER (MILK, NATURAL FLAVOR), GROUND BLACK PEPPER, SALT. Find out how your wellness data and product content can elevate the customer experience and convert more shoppers!

Spaghetti is the traditional pasta for cacio e pepe, but even Roman establishments now use popular shapes such as rigatoni, bucatini, and thick, square-cut noodles called tonnarelli. Use a good quality brand that cooks evenly and retains its al dente bite.

Can I use parmesan instead of pecorino for cacio e pepe? ›

Cheese– Aged Pecorino Romano is a MUST when making Cacio e Pepe. It is made from sheep's milk and has a strong and tangy flavor. I also use Parmesan cheese because I like the flavor of the two cheeses together. If you want to use ALL Pecorino Romano, you can, but personally I like the mix of both cheeses.

Don't bother looking for substitution; cacio e pepe purists will all confirm that only one cheese can be used, and that's pecorino romano.

The key is adding the cheese gradually so it emulsifies instead of clumping together - this will ruin the sauce. Taste and season, adding more pasta water to thin it out nicely (as the sauce cools it will thicken, so I usually add slightly more pasta water than it appears to need in the hot pan).

The trick is to toss the cheese with starch before heating it. As the starch heats up and gels, it stabilizes the cheese so it won't break. I tried the method for this Cacio e Pepe, which makes for a durable sauce that doesn't break even after raising the temperature until the sauce boils (usually a mortal sin).

Cacio e pepe means 'cheese and pepper' in several central Italian dialects. In keeping with its name, the dish contains grated pecorino romano and black pepper, together with tonnarelli or spaghetti. All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode.

In Italian, Cacio e Pepe translates to “cheese and pepper,” and as far as accurate recipe names go, this one nails it. Cheese and pepper are traditionally the only ingredients in this classic Roman dish. Combined with spaghetti, they create a famously creamy, cheesy, and peppery delight.

This peasant food comes from Roman sheep herders who had little time and money to spend on eating.