Traditional Cacio e pepe
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Traditional Cacio e pepe
21 minutes total
Pasta cacio e pepe is a simple yet delicious Italian dish that has gained worldwide popularity for its creamy and cheesy flavor. This classic Roman pasta dish is a staple in most Italian households and is perfect for those who want to enjoy a quick and easy meal without sacrificing taste. In this article, we will provide you with a step-by-step guide on how to make the best pasta for cacio e pepe, as well as a simple and creamy cacio e pepe recipe. Best Pasta for Cacio e Pepe: To make the perfect cacio e pepe, it's essential to choose the right pasta. The best pasta for cacio e pepe is Spaghetti or bucatini, but you can also use Spaghetti alla chitarra. These pasta shapes are ideal because they can hold the sauce well and provide the perfect balance of texture and flavor.
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Ingredients
Serves 4
| 320g (11,3 oz) | Barilla® Spaghetti No. 5 |
| 100 ml | extra-virgin olive oil |
| 200 g | grated Pecorino Romano cheese |
| to taste | Salt and coarsely ground black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
ALTERNATIVE VERSIONS
This traditional recipe from Lazio is also excellent with bucatini and spaghetti alla chitarra.
Method
Step 1
Here are five easy steps for the perfect cacio e pepe:
Step 2
Bring a pot of salted water to a boil and cook the spaghetti until it's "al dente."
- Spaghetti
Step 3
In a small pan, toast the coarsely ground black pepper. Add a small cup of cooking water and turn off the heat.
- Ground black pepper
Step 4
In a bowl, mix the Pecorino with the olive oil and 2 to 3 tablespoons of pasta water. Season it with salt if necessary.
- Pecorino
- olive oil
Step 5
Drain the pasta and put it in the pan with pepper and cooking water. Add the Pecorino mixture off the heat and toss it well.
Step 6
Serve hot and enjoy!
Passive cooking
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.
Spaghetti N°5
Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.
- Shape Sèaghetti
- Cook time 10 mins
- Pack size 500g
- Range Classic Blue Box