Spaghetti Caccio e Pepe
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Caccio e pepe (Italian) cacio e pepe (Cheese and pepper) is a popular Roman pasta dish, easily prepared with just four simple ingredients found in almost any kitchen: macaroni, olive oil, cheese, and black pepper. Despite its simple ingredients, there are countless ways to prepare this pasta, almost as many as there are chefs in Italy! In this recipe, the olive oil imparts a pleasant herbaceous flavor, while the Parmesan and Pecorino cheese round out the flavor and add a hint of umami. If you don't have Parmesan on hand, you can substitute it entirely with Pecorino cheese, just add one teaspoon less salt to the pasta water.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g spaghetti or other thin long pasta
- 1/4 cup olive oil
- 1 cup grated Pecorino Romano cheese, plus extra for serving
- 0.5 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- In a large saucepan, bring 6 liters of water to a boil over high heat and add 4 tablespoons of salt. Drop the pasta into the water. After 1 minute, when the pasta begins to soften, stir to prevent sticking, and then completely submerge it.
- Cook, stirring occasionally, according to package directions until al dente. When the pasta is done, drain 2 cups of the cooking water and set aside. Drain the pasta in a colander.
- In a large skillet over medium heat, heat the olive oil, then add 2 tablespoons of black pepper and cook until the peppers begin to heat and become fragrant, about 30 seconds. Stir in 1/2 cup of the pasta water, then the pasta and toss to combine.
- Remove the pan from the heat and add the pecorino and Parmesan, stirring vigorously until the cheese has melted and the sauce is creamy. If the sauce becomes dry, lumpy, or the pasta is sticking together, add more water, 1/4 cup at a time, stirring thoroughly until the sauce reaches a creamy consistency. The sauce will thicken as the pasta cools. Add a little more of the reserved pasta water if you want to thin the sauce further. You may not need all the water.
- Serve immediately, sprinkled with additional pecorino cheese and black pepper.
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