Let’s say you’re pressed for time but still want to enjoy gourmet food. Consider this simple and delicious Cacio e Pepe Pasta your blank canvas to enjoy in its naked perfection or to garnish at will.
It combines two cheeses with fresh pasta and freshly ground black pepper along with two teaspoons of olive oil — and, better yet, takes two minutes to cook. Is that two simple for you?
Cacio e Pepe Pasta
- 1 1/2 c finely grated Pecorino Romano (2.4 oz)
- 1 c finely grated Parmigiano – Reggiano (1.2 oz)
- 1 T freshly ground black pepper
- 1 lb of homemade fresh spaghetti
- 2 t olive oil
- Pecorino Romano and freshly ground black pepper as garnish
In a large pot, boil water with sea salt.
In a large bowl combine cheese and pepper. Mash the cheese with a little cold water to make a thick paste. Spread the cheese in the bottom and on the sides of the bowl.
Cook pasta in boiling salted water for 2 minutes, al dente. Reserve a cup of the boiled water in case you need to add a small amount to thin the sauce.
Use tongs to transfer the pasta to the bowl. Stir vigorously to coat the pasta, adding oil. The sauce should cling to the pasta and be creamy.
Garnish each serving with Pecorino Romano and freshly ground black pepper. Serves 4. Serve with a glass of wine and salad and call it a night.
Cacio e Pepe Pasta Print Ready Recipe
- Thanks to the recipe whisperer, Ian Scharf, for going out of his way to share great recipes. He recommends the Pasta Casareccia Restaurant for its fresh pasta and cooking tips.
- The perfect, fresh spaghetti (around $4) used here came from the bustling boutique restaurant The House of Fraiches Pasta in the plateau region of Montreal. It’s good to know there are at least two good places in Montreal to scoop up delectable Italian fare. What’s your favorite destination for Italian food?
liz j says
the tip about mixing the cheese with water is one I never knew. live and learn!
Jittery Cook says
Love the simplicity of this recipe. So good! Crazy easy to make that sauce.