Recipe: Appetizing Spaghetti Cacio e Pepe

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Spaghetti Cacio e Pepe. Alright all you cacio e pepe purists, it's GOOD and EASY. And quite frankly that's all that matters. So let people have their cheesy, peppery pasta Quarantine week one and we finally got some spaghetti noodles from a neighbor.

Gli spaghetti cacio e pepe, come la carbonara, appartengono alla ricca tradizione romana o meglio laziale. Un primo piatto rustico e saporito che si realizza in pochissimi minuti, giusto il tempo della cottura degli spaghetti. For centuries, this famous cheesy pasta dish has been a staple in Roman cuisine. You can have Spaghetti Cacio e Pepe using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Spaghetti Cacio e Pepe

  1. You need of spaghetti.
  2. You need of About 3-4 tablespoons of Pecorino cheese.
  3. Prepare of Plenty of black pepper.
  4. Prepare of pasta cooking water.
  5. You need of Salt.

It is traditionally made with thick spaghetti (traditionally bucatini), Pecorino cheese (or you could sub in Parmesan). The classic Roman pasta dish cacio e pepe is as easy to make as it is delicious. If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain. Cook spaghetti according to instructions in salted water.

Spaghetti Cacio e Pepe instructions

  1. Bring a pot of salted water to the boil and cook pasta according to instructions..
  2. Towards the end of cooking time, remove some cooking water and keep a side in a glass or cup. Drain pasta al dente and put back in the pot. Add the water and cheese.
  3. Mix it all up well for 1 min. Add a good amount of black pepper. Serve ūüėĀ.

Cacio e pepe literally translates to "cheese and pepper," and while those are the prominent flavors here, this dish is SO much more. Cook your pasta‚ÄĒwe'd recommend spaghetti, bucatini, or another long, thin noodle‚ÄĒuntil al dente in rapidly boiling, salted water. Our Spaghetti Cacio e Pepe includes a touch of cream cheese for extra creaminess. Return spaghetti to pan; toss until evenly coated. If thinner consistency is desired, add enough of the remaining reserved cooking water until sauce is of desired consistency.