Essential Recipes: Cacio e Pepe

Recently, I started watching the Discovery+ series, Searching for Italy, with actor Stanley Tucci, and I have to tell you, friends— I need a trip to Italy. Not only is it beautiful, but the food… mamma mia. I am keeping a list of all the places he visits and the places he eats, because I am going to do a Stanley Tucci tour. The series is that good. Anyhow, during the episode in Rome, he focused on the four dishes Rome is best known for. And one of them is Cacio e Pepe, which translates to cheese and pepper— hello, you had me at cheese!

 
 

This beloved dish had its origins thanks to shepherds in the Roman countryside. Because they were out in the outdoors exposed to the elements, they needed high-caloric food. Pecorino cheese was one of those ingredients, along with dry past and pepper. These ingredients lasted a long time without spoiling while providing the energy they needed. One of the most intriguing things about the dish is the variations— from type of past to cheese. But one thing remains, for cacio e pepe conservatives, you must use Pecorino, hence cacio, which is how Pecorino is known in Roman dialect. Two other factors that are key to the original C&P— there is no oil and the pasta of choice is spaghetti. So, you will see that the recipe I use is not the traditional since I use butter and bucatini instead of spaghetti. To me, it is delicious too.

Here is why I love this traditional Roman dish— it is simple, requires only four ingredients and it is so yummy. It is one of those dishes that is great to learn to make especially for those moments when guests show up and you want to whip up something that is quick and sure to please everyone. I hope you give it a try!

 
 

Cacio e Pepe (serves 2) ~ Original Recipe by Bon Appetit

Ingredients

  • Kosher salt

  • 6 oz. bucatini pasta

  • 3 Tbsp. unsalted butter, cubed, divided

  • 1 tsp. freshly cracked black pepper

  • 1 cup finely grated Parmesan— Normally I use Pecorino but could not find it anywhere

Steps

  1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.

  2. Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

  3. Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add 3/4 of the cheese, stirring and tossing with tongs until melted. Remove pan from heat; add remaining cheese, 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.