Easiest Way to Cook Yummy Spaghetti cacio e pepe
Spaghetti cacio e pepe. This Roman "cheese and pepper" spaghetti is a delicious side dish or simple dinner. The addition of garlic changes the dish but it is still tasty. This was a Friday night meal in our house.
The classic Roman pasta dish cacio e pepe is as easy to make as it is delicious. If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain. For centuries, this famous cheesy pasta dish has been a staple in Roman cuisine. You can have Spaghetti cacio e pepe using 3 ingredients and 3 steps. Here is how you cook it.
Ingredients of Spaghetti cacio e pepe
- It’s 200 g of pasta.
- You need 180 g of pecorino cheese.
- Prepare of Pepper.
It is traditionally made with thick spaghetti (traditionally bucatini), Pecorino cheese (or you could sub in Parmesan). Cacio e pepe (Italian pronunciation: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish from modern Roman cuisine. "Cacio e pepe" means "cheese and pepper" in several central Italian dialects. Cacio e Pepe means cheese and pepper in Italian. As the name suggests, cheese and pepper are the main ingredients of this classic Roman dish.
Spaghetti cacio e pepe instructions
- Crush some pepper grains and put them in a frying pan. Cook the pasta in salty water. While the pasta is cooking start with the pepper roasting process. After a couple of minutes on high flame, add a couple of ladles of water from the pasta..
- Take the pasta out from the water 3 min before its cooking time and add it to the pepper. Add a couple of ladles of water and cook the pasta like you would do if it was risotto. Just before it is ready add a ladle of water to the pecorino cheese and whisk. Add it to the pasta and toss together..
- Serve hot and enjoy.
It is Italian comfort food at its best and all you will need is Parmigiano Reggiano, Pecorino, freshly ground black pepper, spaghetti, butter, olive oil and salt. Cacio e pepe literally translates to "cheese and pepper," and while those are the prominent flavors here, this dish is SO much more. Cook your pasta—we'd recommend spaghetti, bucatini, or another long, thin noodle—until al dente in rapidly boiling, salted water. Spaghetti cacio e pepe by the Greek chef Akis Petretzikis! The classic Roman recipe for delicious pasta with pecorino, parmesan, and pepper!
