Cacho e Pepe pasta with pancetta and arugula
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Translated from the Italian dialect, the name of the Roman dish "cacio e pepe" means "cheese and pepper." From this, it's easy to guess the main ingredients. Adding the pasta's cooking water helps the starch in it bind the crushed black pepper and melted cheese together. The traditional version typically uses spaghetti. However, adding additional ingredients and using pasta in other shapes allows for a new experience without compromising the core values of the original recipe.
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 of pasta in the form of cockscombs or other short pasta
- 2 tbsp. l. olive oil
- 150 g pancetta, diced
- 1.5 tsp coarsely ground black pepper
- 2 cups finely grated Parmesan, plus extra (optional) for garnish
- 1 tbsp. grated pecorino cheese
- 30 g butter, room temperature
- 3 cups arugula, coarsely chopped
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than package directions (about 8 minutes). Drain in a colander, reserving 1.5 cups of the pasta cooking water.
- Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Cook, stirring frequently with a wooden spoon, until the bacon is crisp, about 10 minutes. Add the peppers and cook, stirring frequently, for about a minute or until fragrant. Pour in 1/2 cup of the reserved pasta cooking water and scrape up any browned bits.
- Add the pasta and sprinkle with Parmesan cheese. Add another 1/2 cup of reserved cooking water and stir to coat the pasta. Add the pecorino and butter. Stir to combine and create a light, creamy cheese sauce.
- Add the arugula and cook until wilted. Add some of the reserved pasta cooking water if needed to maintain a light sauce consistency. Serve with additional grated Parmesan cheese, if desired.
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