cacio e pepe . . . spaghetti with pecorino and pepper

This is a simple and delicious pasta dish.

With few ingredients, the Pecorino Romano and pepper really shine!

So if you love pepper (like I do!) and quick pasta dishes that are packed with flavor, then this recipe is for you.

It's another prize-winning find from my Cooking Illustrated Cookbook.

I was hooked when I read the title 'Cacio e Pepe' translated "Cheese and Pepper."
                Hello! Cheese and pepper and pasta . . . yum!

 

Just like the Summer Garden Pasta recipe I shared here, preparation is critical to great-tasting pasta. So although this simple pasta dish has an extra step, it's well worth the effort!

As with many few ingredient dishes, high quality ingredients are essential.

IMPORTED Pecorino Romano, not the bland cheese labeled "Romano,' is a must in this pasta dish.

 

I added fresh Greek basil for a pop of color and freshness, but you could add sweet basil and Italian flat leaf parsley as well.

Enjoy!

cacio e pepe

.     .     .     .     .     .

6 ounces IMPORTED Pecorino Romano cheese 
*domestic cheese labeled "Romano" is too bland for this dish 

4 ounces finely grated (about 2 cups) 
*Use small holes on a box grater to grate the cheese finely

2 ounces coarsely grated (about 1 cup) 
*Use large holes on a box grater to grate the cheese coarsely

1 pound spaghetti

table salt

2 Tablespoons heavy cream 
**for a slightly less rich dish, substitute half-and-half for the heavy cream

2 teaspoons extra-virgin olive oil

1 1/2 teaspoons finely ground black pepper
fresh basil and Italian flat leaf parsley, chopped

.     .     .     .     .     .

Preparation

To begin, place finely grated Pecorino in medium bowl; and set a colander in large bowl.

Bring 2 quarts water to boil in large Dutch oven. Do not adjust the amount of water for cooking the pasta. Add pasta and 1½ teaspoons salt; cook, stir the pasta frequently while cooking so that it doesn't stick to the pot, until al dente. 

Drain pasta into colander set in bowl, reserving cooking water. Pour 1½ cups cooking water into liquid measuring cup and discard remainder; return pasta to now-empty bowl.

Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. 

Gradually pour cheese mixture over pasta, tossing to coat. 

Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining ½ cup reserved pasta water. 

Letting the dish rest briefly before serving allows the flavors to develop and the sauce to thicken.

Serve, passing coarsely grated Pecorino separately.

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