Cacio e Pepe - Recipes | Go Bold With Butter (2024)

FAQs

What is the secret of cacio e pepe? ›

The secret, in addition to the chemical combination of water and Pecorino proteins to obtain a cream without lumps, lies in the flavor: whole peppercorns crushed the same day and plunged into the pan to toast releasing all their pungent aroma; the pasta whisked slowly and in a controlled way to absorb all the taste of ...

This traditional Italian dish is simple and savory. Butter, cheese, and cracked black pepper are combined to create an easy weeknight dish in under 30 minutes.

- Add a little more pasta water than you think you need (the pasta will continue to soak it up and the sauce will thicken on your plate).

But it is extremely hard to execute well because you need to control the heat. The cheese will become stringy if you heat up your pan too much (above 70 °C or 158 °F). I tested all the methods, so you do not need to! Cacio e Pepe is rare in restaurants because it is hard to serve warm without the corn starch trick.

The trick is to toss the cheese with starch before heating it. As the starch heats up and gels, it stabilizes the cheese so it won't break. I tried the method for this Cacio e Pepe, which makes for a durable sauce that doesn't break even after raising the temperature until the sauce boils (usually a mortal sin).

The salty flavor of cacio e pepe comes from the Pecorino Romano, so no need to add any extra – even with butter! The role of dairy in this recipe cannot be understated.

That said, as simple as the cacio e pepe ingredient list may be, this dish is famously finicky when it comes to technique. If the cheese is overheated or the starchy pasta water isn't emulsified properly, the sauce can turn into a sticky, clumpy mess, which I can vouch from experience is always such a tragedy.

Cacio e Pepe Variations

Pecorino Romano is a hard, Italian sheep's milk cheese. It has sharp, rich nutty flavor, making it the perfect cheese for this simple pasta dish. If you don't have it or can't find it Parmigiano-Reggiano is a totally acceptable alternative.

Look no further than Chianti Classico for a classic red pairing. While most people associate this wine with flavorful meats like Florentine steak, the sharpness of the cacio e pepe holds its own and makes Chianti an unexpected accompaniment.

You might not suspect this, but the way the cheese is grated is key to making perfect Cacio e Pepe. Indeed, if the cheese is grated too coarsely, it won't emulsify into a smooth sauce, and you'll end up with blobs of coagulated cheese.

Why can't I make cacio e pepe? ›

The biggest mistake I've seen people make (I have done this many times), is add the pasta water to the cheese and pepper when the water is too hot (boiling). At these temperatures, the water will turn the cheese clumpy and oily, which is counterintuitive to the silky, emulsified sauce we are going for.

In Italian, Cacio e Pepe translates to “cheese and pepper,” and as far as accurate recipe names go, this one nails it. Cheese and pepper are traditionally the only ingredients in this classic Roman dish. Combined with spaghetti, they create a famously creamy, cheesy, and peppery delight.

Cacio e pepe is made by emulsifying pasta water with grated cheese and black pepper. It clumps so easily. Alfredo has an image problem. Americans think of it as pasta draped in a cream sauce made of heavy cream and cheese, but the original version is thinner and creamy from an emulsion of butter and grated cheese.

Directions: Shake before opening. Heat and serve with pasta, meats or seafood. Heat sauce on stovetop or microwave.

Ingredients. WATER, DURUM WHEAT SEMOLINA, PECORINO ROMANO CHEESE (SHIP'S MILK, SALT, ANIMAL RENNET, CHEESE CULTURES), MILK, WHEAT FLOUR, CREAM, BUTTER (MILK, NATURAL FLAVOR), GROUND BLACK PEPPER, SALT. Find out how your wellness data and product content can elevate the customer experience and convert more shoppers!

This typically Roman pasta dish goes back to ancient times. In their sacks, local shepherds would carry cacio cheese made from sheep's milk, pepper, and dried spaghetti. Cacio e pepe is a symbol of Rome – like the Colosseum, it's an institution.

Water, pecorino romano cheese (sheep's milk, sea salt, animal rennet), sunflower seed oil, modified cornstarch, ground black pepper, sodium citrate, xanthan gum, sea salt.