CACIO E PEPE RECIPE | EPICURIOUS.COM
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic. But the techniques outlined here elevate the dish to something magnificent. The creamy twirl of noodles is like a stripped-down mac and cheese?only more elegant and easier to make. No wonder it's on the menus of America's most stylish Italian restaurants. It's a simple standard by which cooks are measured, yet no two chefs agree on how to do it right. We sorted through the variations and found it works best with a mix of Grana Padano (velvety) and Pecorino (sharp) cheeses, and freshly cracked black pepper (you should taste the heat).
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Bring 3 quarts water to a boil in a 5 quart
- pot. Season with salt; add pasta and cook,
- stirring occasionally, until about 2 minutes
- before tender. Drain, reserving 3/4 cup pasta
- cooking water.
- Meanwhile, melt 2 tablespoons butter in a large heavy
- skillet over medium heat. Add pepper and cook,
- swirling pan, until toasted, about 1 minute.
- Add 1/2 cup reserved pasta water to skillet and
- bring to a simmer. Add pasta and remaining
- butter. Reduce heat to low and add Grana
- Padano, stirring and tossing with tongs until
- melted. Remove pan from heat; add Pecorino,
- stirring and tossing until cheese melts, sauce
- coats the pasta, and pasta is al dente. (Add
- more pasta water if sauce seems dry.) Transfer
- pasta to warm bowls and serve.
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