Pasta Sunday x MDW: Cacio e Pepe

Why it’s yummy

This classic Roman dish is not only a crowd pleaser, but you most likely have all the ingredients already in your kitchen/pantry. With how simple it is you may be thinking to yourself, “okay so what is the big deal then?” IT IS SUCH A COMFORTING DISH. It’s like a nice warm cheese hug, and then the black pepper slaps you back to reality. 

Pecorino Romano is the common base cheese in this and we prefer mixing it with Grana Padano. That being said you can absolutely only use Pecorino Romano and I encourage you to test out different cheeses – another good alt is Parmigiano Reggiano. 

After having this dish both stateside and in Rome, we think we have nearly perfected it. That being said should you find yourself in Italy, I highly recommend stopping by Da Francesco in Rome and trying theirs (along with other classic Roman dishes like Amitriciana). You won’t be disappointed. 

If you enjoy this recipe, head on over to Tina’s food blog Pasta Sunday for more tasty noods.

Ingredients

4 servings

• 12 ounces spaghetti (or bucatini or any other long noodly pasta you like) 
• 1 cup grated Pecorino Romano cheese
  • I always grate a little extra to later incorporate more or sprinkle on top
• 1 cup grated Grana Padano cheese 
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon extra-virgin olive oil to drizzle at end

How to prepare

1. Bring a large pot of salted water to a boil. Add the spaghetti (fresh or boxed) and cook until just al dente, 8 to 10 minutes for boxed – 2 to 4 minutes for fresh. 

2. While the pasta cooks, grate your cheeses in a large bowl and add a healthy amount of black pepper. Mix together.

3. When the pasta is cooked, add the spaghetti directly from the pot to the bowl with the cheese mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. A drizzle of EVOO here works as well.

If you use boxed pasta instead of fresh pasta you will notice a much creamier sauce due to the starchy goodness of gluten that is prevalent in boxed pasta. Fresh pasta you will end up with a thinner sauce, while still quite tasty so do not fret! Season to taste with salt and lots of freshly ground black pepper. Drizzle of olive oil on top of each bowl and more cheese.

Divide the pasta among four plates; serve immediately.