Cacio e Pepe

Another glorious, warm summer day in the Capital city inspires me to make a simple, light pasta for tonight’s dinner on the deck. Something a little creamy, not garlicky and goes with a nice rose. Cacio e Pepe, a dish we first encountered in Mario Batali’s now-closed Enoteca San Marco in Las Vegas, is little more than good quality egg pasta, butter, olive oil, pepper and cheese. Actually that’s all it is. And it is delicious.

Pasta is the star of the show so I recommend buying (or making if you are so inclined) fresh egg spaghetti. Italians treat fresh pasta and dry pasta as different ingredients. This dish requires fresh pasta for the sauce to coat perfectly, and it makes all the difference in the world. The simple sauce and eggy pasta will give you happy mouth. It with coat your palate with delicious creaminess and a nice black pepper burn. Such a simple creation that many people would dismiss it out of hand. How tragic for them. Serve with a nice light red or rose and some well chosen olives and voila! Dinner.

Cacio e Pepe
Serves 2

Ingredients:

Fresh egg spaghetti for two
1 tbsp. olive oil
3 tbsps. butter
1 heaping tbsp. fresh ground black pepper
1/2 cup fresh grated Parmesan and Romano cheeses (use mostly parmesan in the mix, pecorino is good too if you have it), and some for serving.

Method:

1. Bring a large pot of water to boil. Add fresh pasta and cook 3 minutes. Drain.
2. Meanwhile in a large saute pan or skillet, melt two tablespoons of the butter with the olive oil on medium high heat. Add fresh pepper and toast for about 45 seconds. Turn heat to low. Reserve 1/4 cup pasta water.
3. Toss cooked pasta with pepper sauce in pan. Add final tablespoon of butter and cheeses. Toss. Add reserved pasta water to loosen if desired.
4. Serve immediately.

Serve on a sun-drenched deck or garden patio with a dry rose and olives. Pretend you are in Roma.

Click HERE for a printable version of this recipe.

 

 

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